Breast of chicken with champagne sauce

4 Servings

Ingredients

Quantity Ingredient
4 Halved chicken breasts with ribs
Flour; salt and pepper
2 tablespoons Butter
2 tablespoons Oil
½ cup Brut domestic champagne
½ cup Chablis
2 cups 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.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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