Bavarian Cream and Strawberries Romanoff

Bavarian Cream
1 cup plus 3 Tbsp. heavy
whipping cream
½ cup sugar
1 envelope plain gelatin
1 cup sour cream
½ teaspoon vanilla
Combine cream, sugar and gelatin. Heat over low heat until gelatin is dissolved. Cool until thickened. Fold in sour cream and vanilla. Blend with whisk until smooth.

Pour into a 3–cup heart shaped mold. Chill approximately 4 hours.

Remove from mold on to a pretty plate. Combine 2 packages frozen strawberries with 4½ ounces white wine. (If using fresh strawberries, combine 16 ounces with ½ cup confectioners sugar) Let sit overnight.

To serve, strawberries may be put over the entire cream mold or spooned over each serving of cream.

Chicken in Champagne and Mushroom Sauce

1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil
4 skinless, boneless
chicken breasts
1 Tbsp. butter
3 cups sliced
mushrooms
1 cup champagne
(or other
sparkling white wine)
1 cup whipping cream

In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.

In a large skillet, heat the olive oil over medium– high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once — one to two minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.

Add butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about five minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened — six to eight minutes.

Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.

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