"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Champagne Chicken Breasts Recipe

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This recipe for Champagne Chicken Breasts, by , is from The Carreo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Green
Added: Saturday, December 13, 2008


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
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.




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