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Name: Breast of Chicken with Champagne Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Whipping cream unwhipped; 2 tb Butter; 1/2 c Chablis; 4 chicken breasts Halved; 2 tb Vegetable oil; 1/2 c Brut domestic champagne; rice pilaf Your favorite; Flour salt and pepper

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INGREDIENTS

2 c Whipping cream ; unwhipped
2 tb Butter
1/2 c Chablis
4 chicken breasts ; Halved
2 tb Vegetable oil
1/2 c Brut domestic champagne
rice pilaf ; Your favorite
Flour ; salt and pepper

Servings

INSTRUCTIONS

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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Breast of Chicken with Champagne Sauce

2 c Whipping cream unwhipped
2 tb Butter
1/2 c Chablis
4 chicken breasts Halved
2 tb Vegetable oil
1/2 c Brut domestic champagne
 rice pilaf Your favorite
 Flour salt and pepper

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 mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (1014g)
Recipe Makes: 4

Calories: 1256
Calories from Fat: 298 (24%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 4.5g
Cholesterol 603.9mg		186 %
Sodium 667.3mg		23 %
Potassium 2451.3mg		65 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.6g
Protein 218.7g		312 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1256

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