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Champagne Chicken Recipe

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Champagne Chicken image
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This recipe for Champagne Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Burkholder
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour (reserve 1 tbsp)
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
1 can of quartered artichoke hearts
1 cup brut champagne
1 cup heavy cream
1/2 cup lump crab meat
6 steamed asparagus spears

Directions:
Directions:
Preheat oven to 350. Mix salt and pepper with flour in a bowl. Flour the chicken breasts. In a large skillet, lightly brown chicken breasts to golden brown in 2 tbsp of olive oil. Once browned on both sides, remove chicken to a plate. Scrape drippings and add 1 tbsp of olive oil and 1 tbsp of flour to form a roux. Add Champagne. Cook over medium heat, champagne should boil for approximately 10 minutes or until semi-thick. Add Cream slowly and bring to a boil. Add artichokes and cook for another 10 minutes.

Take browned chicken and place in a 9x11 baking dish that has been sprayed with cooking spray. Place an even amount of crab meat on each piece of chicken and bake in oven uncovered for 30 minutes. Remove chicken and place on serving dish, pour champagne mixture slowly over each piece of chicken. Top entire dish with the asparagus spears. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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