CHICKEN BREASTS IN CHAMPAGNE SAUCE

By Sharon-4

Ingredients

• SAUTE ABOVE THEN ADD:
• 4 TBS BRANDY
• 5 CLOVES MINCED GARLIC
• 5 TBS CHOPPED ONION
• 6 TBS FLOUS
• 4 BEEF BOUILION CUBES
• 4 CUPS CHICKEN BROTH
• 2 DASHES CAYONNE PEPPER
• 2 TBS TARRAGON LEAVES
• 2 TBS TARRAGON VINEGAR

Preparation

Step 1

SAUTE CHICK BREASTS IN UNSALTED BUTTER UNTIL REDNESS DISAPPEARS. REMOVE CHICKEN FROM PAN THEN ADD FIRST THREE INGREDIENTS.SAUTE
THEN ADD THE NEXT 6 INGREDIENTS.

PUT CHICKEN BACK IN THE POT AND SIMMER FOR ABOUT 30 MIN.

LAYER CHICKEN IN CASSEROLE DISHES

TO THE SAUCE ADD: 3/4 CUP CHAMPAGNE
1 SMALL CONTAINER OF HEAVY CREAM UNWHIPPED

COOK SAUCE FOR ABOUT 1/2 HOUR MORE ON MED TO HIGH HEAT.

IN UNSALTED BUTTER SAUTE ABOUT 1 LB MUSHROOMS THEN ADD MUSHROOMS WITHOHT THE SAUCE TO SIMMERINC CHICKEN SAUCE.

BAKE 45 MIN 325 DEGREES.