INGREDIENTS

INSTRUCTIONS

Cognac or brandy 1/2 c Chicken broth 2 c Brut champagne 1 T Tomato
paste  Season chicken breasts w/ salt & pepper. In a large frying pan,
melt  butter over medium heat. Add chicken & cook, turning, until
lightly  browned, about 5 minutes a side. Pour off fat from pan. Pour
Cognac  over chicken & ignite carefully w/ a match. When flames
subside, add  chicken broth, champagne, tomato paste & 1/2 cup of the
cream. Simmer  uncovered, turning chicken occasionally, 27 1/2 minutes,
until  chicken is tender. Remove chicken. Add remaining cream to sauce
in  pan. Bring to a boil & cook until slightly thickened, 4 minutes.
Season w/ salt & pepper to taste. Pour sauce over chicken & serve.
Prep: 15 minutes Cook: 30 minutes  There are so many excellent
sparkling wines available these days,  feel free to substitute your
favorite American, Italian or Spanish  brand for the real French
product, as long as the bottle is labeled  "brut".  Nutritional
information per serving:  xx calories, xx gm protein, xx  mg
cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx  gm
fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg  calcium,
x% of calories from fat.  Brought to you by MMCONV and Sylvia Steiger,
CI$ 71511,2253,  http://ourworld.compuserve.com/homepages/SylviaRN,
Internet  sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet  Lowfat & Luscious echoes  From: Elizabeth Norsworthy        
Date: 01-10-94 The Lunatic  Fringe Bbs (902) F-Gourmet  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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