In a heatproof casserole, make a bed of carrot, onion, and mushrooms.
Add butter cut into thin slices and add 1 cup of champagne or wine.
Place chicken breasts on top of the mixture. Sprinkle the chicken
with salt and pepper, cover the casserole, and bake chicken 325° F., basting frequently with the liquid for about 40 to 50 minutes, or until chicken is tender.
Remove chicken to a platter and keep warm. Cook the juices, uncovered,
over medium-high heat until reduced by half.
Stir in heavy cream and 1/4 cup of champagne or wine; strain the sauce. Season with salt and pepper to taste and about 1 teaspoon of finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter
Adapted From The Hammersmith Farm Cookbook
Calories per serving: 392
Fat per serving: 19.8g