Breast Of Chicken Pheasant Style

• 12 (6 oz.) chicken breasts, frozen
• 12 bacon strips
• 1 c. carrots, chopped
• 1 c. celery, chopped
• 1 c. onions, chopped
• 3 to 5 bay leaves
• salt and pepper to taste
• 2 qt. chicken stock
• 1 c. roux
• 1/4 c. Chablis wine
• 1/4 c. sour cream

1. Rub thawed chicken breasts with salt and pepper.
2. Put diced vegetables in roasting pan.
3. Break bay leaves and distribute over vegetables.
4. Lay chicken breasts skin side up over vegetables.
5. Cut bacon strips in half; lay across chicken breasts.
6. Cover with foil. Bake at 350u0b0 for 45 minutes.
7. Remove chicken breasts to platter to keep warm.
8. Add chicken stock to vegetable drippings and bring to a boil.
9. Add wine and simmer to dissipate alcohol.
10. Add enough roux to make a medium sauce.
11. Strain.
12. Add sour cream; ladle over chicken and serve over wild rice.
13. Garnish with orange star and endive.

chicken breasts, bacon, carrots, celery, onions, bay leaves, salt, chicken stock, roux, chablis wine, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916842 (may not work)