Recipe - Chicken Breast In Champagne

1 Carrot finely chopped
1 small Onion finely chopped
3 lg Mushrooms finely chopped
2 tablespoon Butter
1 cup Champagne or dry white
Wine
2 Chicken breasts, halved,
Boned, skinned
Salt and pepper to taste
SAUCE:
One half cup Heavy cream
One fourth cup Champagne or white wine
Salt and pepper to taste
Parsley finely chopped

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,
cover the casserole, and bake chicken in a moderate oven (325^) basting it
frequently withthe liquid from the casserole for 5060 minutes or until it
is tender. Remove chicken to a platter and keep warm. 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.

Recipe By : The Hammersmith Farm Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini