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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Champagne Chicken Recipe

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This recipe for Almond Champagne Chicken is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter
4 boneless, skinless chicken breasts
2 T. onion, chopped
1/4 lb. fresh mushrooms, chopped
2 T. flour
salt and pepper to taste
1 c. champagne or dry white wine
1/2 c. heavy cream
1/2 c. slivered almonds
Directions:
Directions:
Melt 1/4 c. butter in shallow pan. Place chicken breasts in pan and bake about 30 minutes. Melt remaining butter in pan, add onions and mushrooms. Sprinkle with flour and add wine. Simmer until thick. Put chicken on platter. Stir pan drippings into sauce and add cream. Cook over low heat. Spoon sauce over chicken and sprinkle with almonds. Bake for 30 minutes in 9" x 13" pan at 375º.
Personal Notes:
Personal Notes:
This recipe was the runner-up choice for Britt and Joey's wedding reception.

 

 

 

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