Champagne Chicken

• 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

1. Place all ingredients into a Ziploc bag.
2. Shake well to distribute evenly.
3. Let chicken mixture sit for 1/2 hour to 3 hours to marinate.
4. Heat oven to 400u0b0.
5. Place chicken on lightly greased baking pan.
6. Let cook for about 45 minutes or until done. Baste occasionally with remaining marinade.
7. When done, discard marinade.
8. Serve chicken with rice and choice of veggies.
9. Serves 2.

chicken breasts, unsalted butter, cognac, flour, tarragon, nonvintage champagne, heavy, chicken cutlets, long grain, water, assorted vegetables, soy sauce, garlic, marjoram, oregano, ginger powder, olive oil, salt, chicken, garlic, marjoram, oregano, rosemary, thyme, ground ginger, tamari soy, worcestershire sauce, olive oil, apple cranberry juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214161 (may not work)