| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | CHICKEN BREAST HALVES *, CHICKEN BREAST HALVES * | |
| 3 | T | PAPRIKA |
| 1 | SALT AND PEPPER TO TASTE | |
| 3 | T | 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
A Message from our Provider:
“Lust and selfishness do not equal love”
Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 266
Total Fat: 30.2g
Cholesterol: 102.2mg
Sodium: 55.6mg
Potassium: 161.5mg
Carbohydrates: 5.1g
Fiber: 1.5g
Sugar: 1.4g
Protein: 2g