8 boned & skinned chicken breasts
Butter, peanut oil or mixture of both for sauteing
Salt & pepper
Flour
4 tbsp. brandy
1/2 c. champagne

Season and lightly flour the chicken breasts; saute in butter. Remove to 9"x13" casserole as each breast is lightly browned. Heat brandy, flame, then pour over the chicken breasts. Let flame die down. Pour 1/2 cup champagne over chicken. Bake at 350 degrees for 30 minutes, or until chicken is done.

CHAMPAGNE SAUCE:

4 tbsp. butter
1/2 - 1 lb. sliced mushrooms
1/4 c. minced shallots or white onion
1 clove garlic minced (opt.)
1/4 tsp. thyme (opt.)
3/4 c. champagne
1 egg yolk
1 1/2 c. heavy cream

Using same saute pan, saute mushrooms, shallots and garlic until tender, not brown. Add seasonings and champagne and simmer 20 minutes. When breasts are done, remove to warm platter and pour juice from chicken breast into saute pan. Simmer 3 to 5 minutes longer. Beat the egg yolk; add the cream to egg yolk. Add a little of the hot sauce to the egg and cream mixture, then add the cream mixture to the hot sauce. Heat through. Pour sauce over the chicken breasts. Serve with wild rice. Serves 8.