Chicken Breasts With Champagne Sauce

• 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)

1. Season chicken breasts with salt and pepper.
2. In a large frying pan, melt butter over medium heat.
3. Add chicken and cook, turning, until lightly browned, about 5 minutes a side.
4. Pour off fat from pan.
5. Pour cognac over chicken and ignite carefully with a match.
6. When flames subside, add chicken broth, champagne, tomato paste and 1/2 cup of the cream.
7. Simmer, uncovered, turning chicken occasionally, for 25 to 30 minutes, until chicken is tender.
8. Remove chicken.
9. 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.
10. Pour sauce over chicken and serve.
11. Makes 4 servings.

chicken, salt, ground pepper, butter, cognac, chicken broth, champagne, tomato paste, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082648 (may not work)