BREAST OF CHICKEN AU CHAMPAGNE

By Lutie

This is another recipe from the Vincent Price Cookbook obtained from The Whitehall Club, a Chicago landmark restaurant. This recipe is the reason I obtained this book and it is unbelievably good. This had been one of Peter’s favorites, so I had to learn to make it. My first effort was a failure (I used ½ and ½ instead of heavy cream - don’t ever do that), but I got it on the next attempt. Follow the recipe exactly.

Ingredients

• 4 Chicken breasts, skinned, boned, flattened
• 1/4 Cup flour
• 1 Tsp. salt
• 1/2 Tsp. pepper
• 1/2 Cup butter (not margarine)
• 2 jars mushroom caps or 1/2 Lb. fresh button mushrooms
• 2 Pints heavy cream
• 1/2 Cup Champagne

Preparation

Step 1

Mix flour, salt and pepper in a shallow bowl. Roll breasts in mixture and shake off excess. Heat butter in a large skillet and cook breasts in hot butter over low heat until lightly browned on both sides. Add mushrooms, cover and cook for 10 minutes. Drain off excess butter. Add heavy cream and simmer over low heat for 10 minutes. Remove breasts to warm serving plate. Add to liquid in skillet ½ Cup champagne. Bring to boil and cook until sauce is reduced to a creamy consistency. (Sauce will thicken slightly when removed from heat). Pour over breasts and serve.