| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Halved chicken breasts with ribs | |
| Flour; salt and pepper | ||
| 2 | tb | Butter |
| 2 | tb | Oil |
| 1/2 | c | Brut domestic champagne |
| 1/2 | c | Chablis |
| 2 | c | Whipping cream; unwhipped |
| Your favorite rice pilaf |
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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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