Chicken Breasts W Champagne Sauce
Ingredients| |
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Bone Salt & black pepper
3 T Butter
2 T Cognac or brandy
1/2 c Chicken broth
2 c Brut champagne
1 T Tomato paste
1 c Heavy cream
1. Season chicken breasts w/ salt & pepper. In a large frying pan,
melt butter over medium heat. Add chicken & cook, turning, until
lightly browned, about 5 minutes a side. Pour off fat from pan.
2. Pour Cognac over chicken & ignite carefully w/ a match. When flames
subside, add chicken broth, champagne, tomato paste & 1/2 cup of the
cream. Simmer uncovered, turning chicken occasionally, 27 1/2
minutes, until chicken is tender. Remove chicken.
3. Add remaining cream to sauce in pan. Bring to a boil & cook until
slightly thickened, 4 minutes. Season w/ salt & pepper to taste. Pour
sauce over chicken & serve.
Prep: 15 minutes Cook: 30 minutes
There are so many excellent sparkling wines available these days,
feel free to substitute your favorite American, Italian or Spanish
brand for the real French product, as long as the bottle is labeled
"brut".
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253,
http://ourworld.compuserve.com/homepages/SylviaRN, Internet
[email protected], moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
From: Elizabeth Norsworthy Date: 01-10-94 The Lunatic
Fringe Bbs (902) F-Gourmet
Servings: 4
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