365 WAYS TO COOK CHICKEN
4 chicken breast 1/2's w/
Directions
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 servings
Chicken Breasts W/ Champagne Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Chicken Breast; Pork
The History of Recipes
Recipes as a concept can be tracked way back into history, in fact as far into history as early Egypt, and maybe even further. Having said that, mostly, these ancient recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the early Romans used many spices, including a few that are still present in modern kitchens like bay, fennel and dill. Continuing our culinary historical journey, there were some books which appeared in the 1300s ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that we all know today, but rather recipes for the types of food prepared for the rich people of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as parsley and basil. The introduction of these new foods and spices prompted an outbreak in publications on food, the majority of which are now in private collections. When we get to the twentieth century, cookery publications are greatly in demand mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Breasts W_ Champagne Sauce recipe.
