4 Chicken breast 1/2's w/ Bone Salt & black pepper 3 T Butter 2 T Cognac or brandy 1/2 c Chicken broth 2 c Brut champagne 1 T Tomato paste 1 c Heavy cream

1. Season chicken breasts w/ salt & pepper. In a large frying pan, melt butter over medium heat. Add chicken & cook, turning, until lightly browned, about 5 minutes a side. Pour off fat from pan.

2. Pour Cognac over chicken & ignite carefully w/ a match. When flames subside, add chicken broth, champagne, tomato paste & 1/2 cup of the cream. Simmer uncovered, turning chicken occasionally, 27 1/2 minutes, until chicken is tender. Remove chicken.

3. Add remaining cream to sauce in pan. Bring to a boil & cook until slightly thickened, 4 minutes. Season w/ salt & pepper to taste. Pour sauce over chicken & serve.

Prep: 15 minutes Cook: 30 minutes

There are so many excellent sparkling wines available these days, feel free to substitute your favorite American, Italian or Spanish brand for the real French product, as long as the bottle is labeled "brut".

mg cholesterol, xx gm carbohydrate, xx mg sodium, x. X gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x. X mg iron, xx mg calcium, x% of calories from fat.

Brought to you by Mmconv and Sylvia Steiger, Ci$ 71511, 2253,

sylvia. Steiger@lunatic. Com, moderator of Gt Cookbook and PlanoNet Lowfat & Luscious echoes

Fringe Bbs (902) F-Gourmet