Chicken Breasts W- Champagne Sauce

Chicken Recipes 'To-Go'

Chicken Breast Recipes

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Ingredients:

365 WAYS TO COOK CHICKEN

4 chicken breast 1/2's w/

Instructions:

Bone Salt & black pepper
3 T Butter
2 T Cognac or brandy
1/2 c Chicken broth
2 c Brut champagne
1 T Tomato paste
1 c 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 & 1/2 cup of the
cream. Simmer uncovered, turning chicken occasionally, 27 1/2
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: 01-10-94 The Lunatic
Fringe Bbs (902) F-Gourmet

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)