Champagne Chicken

I made the recipe from the Silver Palate - the first time it was to die for.... the second time not so great....the third time still not so great. I believe I know the secret now. The recipe says use any kind of champagne, the secret is the cook will get one glass.....make sure it is good champagne- you are worth it. The aroma of cognac and champagne cooking slowly is amazing- one of my favorite smells in the world, but not so great if the champagne isn't worth drinking.

Generally, this is the recipe:

1. Salt and pepper (lightly- I have made the mistake of too much pepper)
2. Brown chicken breasts in butter (yes butter- this is aging gracelessly you realize)
3. Remove chicken breasts and turn off the flame.
4. add 1/2 c Cognac to butter in pan, stirring to get the brown parts off the bottom of the pan.
5. Flame the Cognac- so fun to watch!
6. Mix in 2 tbls. flour to Cognac/butter and stir over low heat for 2 minutes.
7. Pour yourself a glass of champagne
8. Mix the rest of the bottle into the cognc/butter/flour roux
9. add the browned chicken breasts, and simmer covered for 25 minutes
10. set the table, watch the news, relax - occasionally lift the cover to smell- amazing
11. Remove chicken to serving tray, add 1/2 c cream and turn up the heat to reduce and thicken the sauce for 5 minutes or so
12. cover chicken with sauce, serve with wild rice pilaf, and enjoy the compliments.

After successfully making this recipe- I decided my signature should be cooking with Alcohol....next- pork roast in beer