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Add a photoServings: 6
Ingredients
- 6 x CHICKEN BREAST HALVES *
- 3 Tbsp. PAPRIKA
- 1 x SALT AND PEPPER TO TASTE
- 3 Tbsp. Minced SHALLOTS
- 1/4 c. BUTTER
- 2 c. CHAMPAGNE
- 3 c. HEAVY CREAM
Directions
- * SKIN AND DEBONE BREASTS BEFORE COOKING*
- SPRINKLE THE CHICKEN WITH PAPRIKA, SALT AND PEPPER. PLACE IN A CASSEROLE DISH AND Add in THE SHALLOTS, BUTTER AND CHAMPAGNE. COVER AND PLACE IN A 350 DEG F. OVEN FOR 15 Min. REMOVE CHICKEN TO SERVING PLATE AND KEEP Hot.
- REDUCE COOKING LIQUID BY 2/3 OVER MEDIUM HEAT AND THEN POUR IN THE HEAVY CREAM, STIRRING Till THICKENED. STRAIN THE SAUCE OVER THE Hot CHICKEN BREASTS AND SERVE IMMEDIATELY.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 592 | |
| Calories from Fat 382 | 65% |
| Total Fat 43.2g | 54% |
| Saturated Fat 22.45g | 90% |
| Trans Fat 0.17g | |
| Cholesterol 192mg | 64% |
| Sodium 171mg | 7% |
| Potassium 505mg | 14% |
| Total Carbs 6.38g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.18g | 1% |
| Protein 31.01g | 50% |
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