Side Pannel
Breast of Chicken with Champagne Sauce
Breast of Chicken with Champagne Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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