Lightly dust chicken breasts with flour and
a little salt and pepper.
In a
large skillet, lightly brown chicken breasts to a nice golden brown in
olive oil. Once browned on both sides, add mushrooms and champagne. Cook
over medium heat, champagne should boil a little, for approximately 1/2
hour. When chicken is tender, transfer chicken to a platter.
Pour cream into skillet. Simmer about 5
minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
There are more
than 900 pages in this sucker--over 1,500 recipes! This isn't just
the big top of cookbooks: it's the entire three-ring circus. This
isn't just how to cook everything: it's how to cook everything you
have ever wanted to have in your mouth. And then some. To order this
book click
here
SPECIALS
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girlfriends and singles soon to be married get their romantic game
on.
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1999 - 2011 Sheila's Kissing Booth
