"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN BREASTS IN CHAMPAGNE Recipe

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This recipe for CHICKEN BREASTS IN CHAMPAGNE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 whole chicken breasts, halved
salt and pepper to taste
5 tablespoons unsalted butter
1/2 cup cognac
3 tablespoons unbleached flour
2 teaspoons dried tarragon
3 1/2 cups champagne
1/2 cup heavy or whipping cream

Directions:
Directions:
Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside. Pour the cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes.
Remove the chicken to a warmed serving platter, Stir in the remaining 1/2 cup of champagne and cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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