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Champagne Chicken Recipe

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

Regina Rubier
Added: Tuesday, September 29, 2009



4 whole chicken breasts, deboned, skinned
1/3 cup flour
1 teaspoon salt
1/8 teaspoon white pepper
4 Tablespoons butter
2 Tablespoons olive oil
1 1/2 cups champagne
1 cup whipping cream
1/2 cup mushrooms, sauteed

Preheat oven to 200 degrees.
Flatten chicken breasts and coat with flour seasoned with salt and pepper.
Heat butter and olive oil in skillet until hot. Saute chicken breasts until browned, about 5 minutes. Add champagne and simmer 15 to 30 minutes.

After chicken is cooked, remove from skillet and place in baking dish. Place chicken
in the oven to keep warm. Add whipping cream to butter and oil that chicken was cooked in; stir and cook until thickened.

Pour sauce over chicken, add mushrooms and serve over hot cooked rice, or pasta.




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