Champagne Chicken Casserole
6 breasts of chicken (if frozen, thaw before cooking)
1/4 cp seasoned flour (1 tsp salt and a dash of pepper)
5 tbsp butter
1 cp sliced mushrooms
1 onion, finely chopped
30 small potato balls (cut out with potato ball cutter or melon scoop)
1 cp champagne
1 cp cream sauce (made with chicken stock and cream instead of water and milk)
1 - Shake chicken in a paper bag with seasoned flour.
2 - Saute in hot butter until golden on both sides.
3 - Transfer to elegant buttered casserole.
4 - In same saucepan, saute first mushrooms, then onions, then potatoes.
5 - Surround chicken with vegetables.
6 - Pour in champagne (save a few tablespoons for later) and cream sauce.
7 - Cover casserole and bake unbtil chicken is tender.
8 - Remove cover for last 10 minutes.
9 - Take casserole from oven, stir in remaining champagne and serve to your favorite people.