Bucky's Recipe

Chicken Breasts in Champagne Sauce

Category: Poultry

4 half chicken breasts, boned and flattened
salt and pepper
4 T. butter
1 c. fennel or celery, sliced
1c. leek, white part, sliced
2 c. mushrooms, sliced
1/2 c. chicken broth or more
flour for dusting
1 c. champagne
1 c. cream

Saute vegetables in 2 T. butter for one minute, then add broth and cover and simmer for 5 minutes, not browned, push to side of skillet. Add remaining butter and dredge chicken in flour and add to pan. Saute gently for 30 seconds then turn; strew vegetables on top then add champagne. When it comes to a boil, add cream and cover and reduce heat and simmer for 5 minutes until sauce has thickened. Serve with rice.

I made this on Christmas Eve December 24, 2008 and doubled the recipe. It was soooo delicious and what a hit with the family.