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Chicken Breasts in Champagne

A champagne sauce makes this chicken elegant and flavorful. Serve the chicken with potatoes or rice for a great weekend meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes


SAUCE: Ingredients:


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

Serves 4

Calories per serving: 392
Fat per serving: 19.8g

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