Recipe - Breast Of Chicken With Champagne Sauce

4 Halved chicken breasts with
ribs
Flour; salt and pepper
2 tablespoon Butter
2 tablespoon Oil
One half cup Brut domestic champagne
One half cup Chablis
2 cup Whipping cream; unwhipped
Your favorite rice pilaf

Dust chicken breasts with flour, salt and pepper. Heat butter and oil in a
large frying pan. (Bottom of pan should be easily covered; add more butter
if necessary.) Saute chicken breasts. (Avoid browning chicken.) Remove
chicken and place in a baking dish. Dilute the juices in the pan with
champagne, wine and cream. Simmer until liquid is reduced to half. Pour
liquid over chicken. Bake in a 350 degree oven for 45 minutes. Remove
chicken and arrange on top of rice in a serving dish. Check appearance of
sauce. If too thin, thicken with cornstarch slightly diluted with water.
Taste and adjust with salt and pepper. Pour sauce over chicken. Serves 4.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.