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This is an adaptation of a recipe from the March 2004 Woman's Day Specials Eating Light magazine. I made a few substitutions, and dropped one ingredient which I didn't have on hand. The original recipe also suggests serving this over noodles, but I think rice would be better. My adaptation isn't as low-fat as the original because of my substitutions. The champagne gives the chicken and carrots a wonderful flavor, one of which my teenage son approves.
Units: US | Metric
Serving Size: 1 (980 g)
Servings Per Recipe: 2