Breasts in Champagne
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
whole chicken breasts, boned and skinned
1/3 cup all purpose flour
1 tsp. salt
1/8 tsp. pepper
4 Tblsp. butter
2 Tblsp. olive oil
1 1/2 cups of a good champagne
1 cup heavy cream
the breasts with the palm of your hand.
the flour, salt, pepper and dust breasts on both sides.
full side down in butter and oil for 5 minutes, shaking
the pan to prevent sticking.
the chicken and add the champagne.
for another 15 minutes until the chicken is done and
champagne is reduced by half.
the chicken to a heated serving platter and keep warm.
the cream to the pan juices and cook until thickened.
mushrooms that have been sautéed in butter, and drained.
sauce over the chicken and serve.