• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Breast of Chicken with Champagne Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 Halved chicken breasts with
  • -ribs
  • Flour; salt and pepper
  • 2 tb Butter
  • 2 tb Oil
  • 1/2 c Brut domestic champagne
  • 1/2 c Chablis
  • 2 c Whipping cream; unwhipped
  • Your favorite rice pilaf


Dust chicken breasts with flour, salt and pepper. Heat butter and oil in a
large frying pan. (Bottom of pan should be easily covered; add more butter
if necessary.) Saute chicken breasts. (Avoid browning chicken.) Remove
chicken and place in a baking dish. Dilute the juices in the pan with
champagne, wine and cream. Simmer until liquid is reduced to half. Pour
liquid over chicken. Bake in a 350 degree oven for 45 minutes. Remove
chicken and arrange on top of rice in a serving dish. Check appearance of
sauce. If too thin, thicken with cornstarch slightly diluted with water.
Taste and adjust with salt and pepper. Pour sauce over chicken. Serves 4.

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