Chicken Breasts With Champagne Sauce - cooking recipe

Ingredients

4 chicken breast halves, deboned and skinless
1/2 tsp. salt
1/2 tsp. ground pepper
3 Tbsp. butter
2 Tbsp. cognac or brandy
1/2 c. chicken broth
2 c. brut champagne
1 Tbsp. tomato paste
1 c. heavy cream (whipping cream)

Preparation

Season chicken breasts with salt and pepper.
In a large frying pan, melt butter over medium heat.
Add chicken and cook, turning, until lightly browned, about 5 minutes a side.
Pour off fat from pan.
Pour cognac over chicken and ignite carefully with a match.
When flames subside, add chicken broth, champagne, tomato paste and 1/2 cup of the cream.
Simmer, uncovered, turning chicken occasionally, for 25 to 30 minutes, until chicken is tender.
Remove chicken.
Add remaining cream to sauce in pan. Bring to a boil and cook until slightly thickened, 3 to 5 minutes. Season with salt and pepper to taste.
Pour sauce over chicken and serve.
Makes 4 servings.