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6 ea CHICKEN BREAST HALVES * 1/4 c BUTTER
3 tb PAPRIKA 2 c CHAMPAGNE
1 ea SALT AND PEPPER TO TASTE 3 c HEAVY CREAM
3 tb CHOPPED SHALLOTS
6 servings
* Skin And Debone Breasts Before Cooking
* ---------------------------------------------------------------------*
Sprinkle The Chicken With Paprika, Salt And Pepper. Place In A Casserole
Dish And Add The Shallots, Butter And Champagne. Cover And Place In A 350
Deg F. Oven For 15 Minutes. Remove Chicken To Serving Plate And Keep Warm.
Reduce Cooking Liquid By 2/3 Over Medium Heat And Then Pour In The Heavy
Cream, Stirring Until Thickened. Strain The Sauce Over The Warm Chicken
Breasts And Serve Immediately.
3 tb PAPRIKA 2 c CHAMPAGNE
1 ea SALT AND PEPPER TO TASTE 3 c HEAVY CREAM
3 tb CHOPPED SHALLOTS
6 servings
* Skin And Debone Breasts Before Cooking
* ---------------------------------------------------------------------*
Sprinkle The Chicken With Paprika, Salt And Pepper. Place In A Casserole
Dish And Add The Shallots, Butter And Champagne. Cover And Place In A 350
Deg F. Oven For 15 Minutes. Remove Chicken To Serving Plate And Keep Warm.
Reduce Cooking Liquid By 2/3 Over Medium Heat And Then Pour In The Heavy
Cream, Stirring Until Thickened. Strain The Sauce Over The Warm Chicken
Breasts And Serve Immediately.
