2 whole boneless, skinless chicken breasts 4 tbsp. butter 1/2 c. finely diced fennel or celery 1/2 c. finely diced leeks 3/4 c. finely diced mushrooms 1/4 - 1/2 c. chicken broth 2/3 c. champagne 2/3 heavy cream Flour for dusting Salt Fresh Ground Pepper
Cut the chicken breasts in half to make 4 pieces. remove any excess skin/fat. Season lightly with salt and pepper on both sides, then place in skillet.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.