"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Barb's Champagne Chicken Recipe

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This recipe for Barb's Champagne Chicken, by , is from Frey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Rasmussen
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 boneless chicken breasts. Shake in flour, salt, pepper, and 1 tsp. sugar. Brown in oil. In the same oil; saute 4 C fresh sliced mushrooms. Place chicken in pan with mushrooms. Add 1 C cheap champagne. Cover and simmer 20 min. Keep chicken and mushrooms. Warm in 250 oven. SAVE BROTH. Add in 1 1/2 cups heavy cream. Whisk with 1 T flour. Slowly stir into drippings until thickened stir constantly. Add small jar of pemientos and 1 tsp. drained capers. To Serve place on a bed of rice or noodles on a platter with chicken on top and pour cream sauce over top.

Directions:
Directions:
see above

Personal Notes:
Personal Notes:
see above

 

 

 

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