Name: Champagne Chicken
Ingredients: 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

Champagne Chicken

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Champagne Chicken is an impressive dinner. Made with 4 whole chicken breasts, halved, 5 tbsp. unsalted butter, 1/2 c. cognac, 3 tbsp. unbleached all-purpose flour and 2 tsp. dried tarragon, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.