Champagne Chicken - cooking recipe

Ingredients

4 whole chicken breasts, halved
5 Tbsp. unsalted butter
1/2 c. cognac
3 Tbsp. unbleached all-purpose flour
2 tsp. dried tarragon
3 1/2 c. nonvintage champagne
1/2 c. heavy or whipping cream
1 lb. chicken cutlets
1 c. long grain and wild rice
2 c. water
1 c. assorted vegetables, fresh, frozen or canned (e.g. green beans, carrots, spinach, corn)
2 Tbsp. tamari soy sauce or regular soy
1/2 tsp. crushed garlic
1/4 tsp. marjoram
1/4 tsp. oregano
dash of ginger powder
2 Tbsp. olive oil
salt and pepper to taste
4 pieces chicken parts (2 breasts, 2 thighs with legs)
1 tsp. crushed garlic
1 tsp. marjoram
1 tsp. oregano
1 tsp. rosemary
1 tsp. thyme
1/4 tsp. ground ginger
1 Tbsp. prepared spicy mustard (Gulden's preferred)
2 Tbsp. tamari soy
2 Tbsp. Worcestershire sauce
2 Tbsp. olive oil
1/2 c. apple cranberry juice cocktail
salt and pepper

Preparation

Place all ingredients into a Ziploc bag.
Shake well to distribute evenly.
Let chicken mixture sit for 1/2 hour to 3 hours to marinate.
Heat oven to 400\u00b0.
Place chicken on lightly greased baking pan.
Let cook for about 45 minutes or until done. Baste occasionally with remaining marinade.
When done, discard marinade.
Serve chicken with rice and choice of veggies.
Serves 2.