Chicken Breast In Champagne

Ingredients

1 carrot -- finely chopped 1 small onion -- finely chopped 3 large mushrooms -- finely chopped 2 tbsp butter 1 cup champagne -- or dry white 1 wine 2 chicken breasts, halved, 1 boned, skinned 1 salt and pepper -- to taste 1 sauce: 1/2 cup heavy cream 1/4 cup champagne -- or white wine 1 salt and pepper -- to taste 1 parsley -- finely chopped	Advertisements

Preparation
 
In a heatproof casserole, make a bed of carrot, onion, and mushrooms.
Add butter cut into thin slices and add champagne or wine. Place
chicken breasts on top of the mixture. Sprinkle the chicken with salt
and pepper, cover the casserole, and bake chicken in a moderate oven
(325^) basting it frequently withthe liquid from the casserole for
50-60 minutes or until it is tender. Remove chicken to a platter and
keep warm. Cook sauce uncovered over moderate heat until it is
reduced by half. Stir in heavy cream and champagne or wine and pour
sauce through a sieve. Season with salt and pepper and a little
finely chopped parsley. Pour sauce over the chicken breasts and
garnish the platter with braised celery and sauteed pimentos.

Recipe By : The Hammersmith Farm Cookbook

 

 
Servings: 2

 

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