"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Champagne Chicken Recipe

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This recipe for Champagne Chicken, by , is from Eubank Elementary School 2011-2012 Bulldog Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Tucker


2 Tbsp. All purpose flour
1/2 tsp. salt
Dash pepper
4 chicken breast halves, skinned and deboned
2 tbsp. butter melted
1 tbsp. olive oil
3/4 c. champagne or white wine
1/4 c. mushrooms, sliced
1/2 c. whipping cream

Combine flour, salt and pepper. Lightly coat chicken in mixture. Heat butter and oil in a large skillet, add chicken and saute about 4 minutes on each side. Add wine; cook over medium heat about 12 minutes or until chicken is done.
Remove chicken, add mushrooms and cream to skillet. cook over low heat stirring constantly just until thickened. Add chicken and cook until heated.
Yield 4 servings.

* Optional. Add 1 1/2 slices American Cheese to sauce.




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