CHICKEN BREASTS IN CHAMPAGNE SAUCE
By Sharon-4
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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
Details
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.
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