Title: Chicken Breast in Champagne
Categories: Casseroles, Poultry
Yield: 2 Servings

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
SAUCE:
1/2 c Heavy cream
1/4 c Champagne -- or white wine
Salt and pepper -- to taste
Parsley -- finely chopped

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