| 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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