| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
ea |
CHICKEN BREAST HALVES * |
| 3 |
tb |
PAPRIKA |
| 1 |
ea |
SALT AND PEPPER TO TASTE |
| 3 |
tb |
CHOPPED SHALLOTS |
| 1/4 |
c |
BUTTER |
| 2 |
c |
CHAMPAGNE |
| 3 |
c |
HEAVY CREAM |
INSTRUCTIONS
* SKIN AND DEBONE BREASTS BEFORE COOKING *
~------------------------------------------------------ ~------------*
SPRINKLE THE CHICKEN WITH PAPRIKA, SALT AND PEPPER. PLACE IN A
CASSEROLE DISH AND ADD THE SHALLOTS, BUTTER AND CHAMPAGNE. COVER AND
PLACE IN A 350 DEG F. OVEN FOR 15 MINUTES. REMOVE CHICKEN TO SERVING
PLATE AND KEEP WARM. REDUCE COOKING LIQUID BY 2/3 OVER MEDIUM HEAT
AND THEN POUR IN THE HEAVY CREAM, STIRRING UNTIL THICKENED. STRAIN
THE SAUCE OVER THE WARM CHICKEN BREASTS AND SERVE IMMEDIATELY.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Oct 5, 1999
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