CHAMPAGNE CREAM CHICKEN

4 servings or 24 servings

4 Chicken Breast halves   (24)

1 tsp ground Thyme         (2 TBS)

1 tsp Season Salt               (2 TBS)

Dash Garlic Powder.        (2 tsp)

6 TBS Butter                     (1pound)

2/3 cup Champagne          (4 cups)

2 tsp Flour.                         (3/4 cup)

1 cup Whipping Cream    (6 cups)

Sprinkle chicken breast with thyme, season salt, and garlic.

Heat butter in frying pan. Brown the chicken. Add champagne. Cover frying pan and simmer 30-40 minutes, until chicken is tender. Remove chicken and thicken sauce with flour. Stir in cream and heat. Put chicken back in pan to keep warm. Serve over chicken breast.

Makes 4 servings.

24 serving ( amount in parentheses above) directions:

Brown chicken in batches, in a skillet not crowding. Put in a Nesco roaster or large oven proof pot with a lid, as you’re browning. Follow the directions above, 350* in oven about I hour. If using a Nesco roaster, put temperature to 350*, and cook about 2 hours. Cooking time sometimes double in the Nesco, especially if it is full. Remove meat, thicken, and add cream. Put chicken back in sauce to keep moist.

This is good for a party because it holds up well for a long time. Keep hot.

This came from Rick Murphy, my cooking class teacher.