1 Carrot -- finely chopped
1 small Onion -- finely chopped
3 large Mushrooms -- finely chopped
2 tbsp Butter
1 cup Champagne -- or dry white
Wine
2 Chicken breasts, halved,
Boned, skinned
Salt and pepper -- to taste
SAUCE:
1/2 cup Heavy cream
1/4 cup Champagne -- or white wine
Salt and pepper -- to taste
Parsley -- finely chopped
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In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add butter cut into thin slices and add champagne or wine. Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven (325^) basting it frequently with the liquid from the casserole for 50-60 minutes or until it is tender. Remove chicken to a platter and keep warm. Cook sauce uncovered over moderate heat until it is reduced by half. Stir in heavy cream and champagne or wine and pour sauce through a sieve. Season with salt and pepper and a little finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sautéed pimentos.
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