1. Cut the 2 whole chicken breasts in half to make 4 pieces. Remove the skin and any bits of fat. Season lightly with salt and pepper on both sides, then place the breasts between 2 sheets of wax paper and flatten lightly and evenly with a meat pounder or heavy bottle.
2. Heat 3 tablespoons butter and saute the fennel or celery, leeks, and mushrooms over low heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook very gently about 5 minutes, or until almost tender and add the remaining 1 tablespoon butter.
3. Quickly dredge the chicken breasts in flour, and add them to the pan. Saute them gently 30 seconds on one side, then turn them, strew the vegetables on top, and add the champagne.
4. After it has boiled up for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes. The sauce will have thickened.
Comments Add your comment
Add a comment