CHAMPAGNE CHICKEN
Servings: 4

4 lg chicken breast -- skinless , flattened

Marinade -
1/4 cup olive oil
1 grated orange rind
1/4 cup juniper berries -- bruised
1 tsp rosemary -- shredded reduced-fat
1 tbsp melted butter
1 lg onion -- finely chopped
4 cl garlic -- finely chopped
1 cup mushrooms -- finely chopped
1/2 cup Champagne -- queen Adelaide
2 cups chicken stock
1/2 cup cream
1 tbsp fresh oregano -- chopped
1 grated lemon rind
4 lg mushrooms

Combine marinade ingredients and marinate chicken for 2 to 3 hours. Place marinade in pan and bring to simmer. Cook chicken for about 15 minutes until tender. Remove chicken to warm plate. Reserve marinade. Saute whole mushrooms until just cooked. Save to warm plate. Saute chopped mushrooms, onion and garlic in butter until onions are translucent. Add marinade, champagne, stock, cream, oregano and lemon rind. Reduce until thick. Place one chicken breast and large mushroom per plate, pour over sauce and serve with side salad.

Per Serving (excluding unknown items): 787 Calories; 51g Fat (61.2% calories from fat); 63g Protein; 10g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 1300mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat.