Name: Chicken Breast in Champagne
Ingredients: 1 Carrot -- finely chopped; 1 sm Onion -- finely chopped; 3 lg Mushrooms -- finely chopped; 2 tb Butter; 1 c Champagne -- or dry white; Wine; 2 Chicken breasts, halved,; Boned, skinned; Salt and pepper -- to taste; 1/2 c Heavy cream; 1/4 c Champagne -- or white wine; Salt and pepper -- to taste; Parsley -- finely chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Casseroles, Poultry	2	Servings

INGREDIENTS

1		Carrot — finely chopped
1	sm	Onion — finely chopped
3	lg	Mushrooms — finely chopped
2	tb	Butter
1	c	Champagne — or dry white
		Wine
2		Chicken breasts, halved,
		Boned, skinned
		Salt and pepper — to taste
1/2	c	Heavy cream
1/4	c	Champagne — or white wine
		Salt and pepper — to taste
		Parsley — finely chopped

INSTRUCTIONS

           SAUCE:
In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add
butter cut into thin slices and add champagne or wine. Place chicken
breasts on top of the mixture. Sprinkle the chicken with salt and pepper,
cover the casserole, and bake chicken in a moderate oven (325^) basting it
frequently withthe liquid from the casserole for 50-60 minutes or until it
is tender. Remove chicken to a platter and keep warm. Cook sauce uncovered
over moderate heat until it is reduced by half. Stir in heavy cream and
champagne or wine and pour sauce through a sieve. Season with salt and
pepper and a little finely chopped parsley. Pour sauce over the chicken
breasts and garnish the platter with braised celery and sauteed pimentos.
Recipe By     : The Hammersmith Farm Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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