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Add a photoServings: 2
Ingredients
- 1 x Carrot -- finely minced
- 1 sm Onion -- finely minced
- 3 lrg Mushrooms -- finely minced
- 2 Tbsp. Butter
- 1 c. Champagne -- or possibly dry white Wine
- 2 x Chicken breasts, halved, Boned, skinned Salt and pepper -- to taste
- 1/2 c. Heavy cream
- 1/4 c. Champagne -- or possibly white wine Salt and pepper -- to taste Parsley -- finely minced
Directions
- In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add in butter cut into thin slices and add in champagne or possibly wine. Place chicken breasts on top of the mix. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven (325^) basting it frequently withthe liquid from the casserole for 50-60 min or possibly till it is tender. Remove chicken to a platter and keep hot. Cook sauce uncovered over moderate heat till it is reduced by half. Stir in heavy cream and champagne or possibly wine and pour sauce through a sieve. Season with salt and pepper and a little finely minced parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sauteed pimentos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 2 servings | |
| Calories 596 | |
| Calories from Fat 317 | 53% |
| Total Fat 35.7g | 45% |
| Saturated Fat 17.94g | 72% |
| Trans Fat 0.17g | |
| Cholesterol 161mg | 54% |
| Sodium 210mg | 9% |
| Potassium 676mg | 19% |
| Total Carbs 11.31g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.63g | 3% |
| Protein 31.49g | 50% |
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