Recipe - Chicken Breasts With Champagne Sauce

365 WAYS TO COOK CHICKEN

4 Chicken breast 1/2's w/ Bone Salt & black pepper 3 T Butter 2 T Cognac
or brandy One half cup Chicken broth 2 cup Brut champagne 1 T Tomato paste 1 cup Heavy
cream

1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt
butter over medium heat. Add chicken & cook, turning, until lightly
browned, about 5 minutes a side. Pour off fat from pan.

2. Pour Cognac over chicken & ignite carefully w/ a match. When flames
subside, add chicken broth, champagne, tomato paste & One half cup of the cream.
Simmer uncovered, turning chicken occasionally, 27 One half minutes, until
chicken is tender. Remove chicken.

3. Add remaining cream to sauce in pan. Bring to a boil & cook until
slightly thickened, 4 minutes. Season w/ salt & pepper to taste. Pour sauce
over chicken & serve.

Prep: 15 minutes Cook: 30 minutes

There are so many excellent sparkling wines available these days, feel free
to substitute your favorite American, Italian or Spanish brand for the real
French product, as long as the bottle is labeled "brut".

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253,
http://ourworld.compuserve.com/homepages/SylviaRN, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes

From: Elizabeth Norsworthy Date: 011094 The Lunatic Fringe Bbs
(902) FGourmet

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