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Chicken Breast in Champagne

Source of Recipe


The Hammersmith Farm Cookbook






List of Ingredients



• 1 carrot, finely chopped
  
• 1 small onion, finely chopped
  
• 3 large mushrooms, finely chopped
  
• 2 Tbsp butter
  
• 1 cup Champagne (or dry white wine)
  
• 2 chicken breasts, halved, boned, skinned
  
• Salt and pepper to taste
  
• .
  
• -- Sauce --
  
• 1/2 cup heavy cream
  
• 1/4 cup Champagne (or dry white wine)
  
• Salt and pepper to taste
  
• Finely chopped parsley
  






Instructions



1. In a heatproof casserole, make a bed of carrot, onion and mushrooms. Add butter cut into thin slices, and add Champagne or wine. Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper.
   
   
2. Cover the casserole, and bake chicken in a moderate (325-degree) oven, basting it frequently with the liquid from the casserole for 50 to 60 minutes, or until it is tender. Remove chicken to a platter and keep warm.
   
   
3. Cook sauce, uncovered, over moderate heat until it is reduced by half. Stir in heavy cream and Champagne or wine and pour sauce through a sieve. Season with salt and pepper and a little finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sauteed pimentos.
   
   Makes 2 servings.