Champagne Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 skinless boneless chicken breasts
4 garlic cloves - minced.
1/2 or a small onion chopped.
2 T. Oil
2 T. butter
1/4 c. cornstarch
1/4 c. flour
1 c. chicken stock
1. c champagne or any white wine
1t. each rosemary and sage
1. c. heavy cream
1/2 c. lemon juice
1 1/2 c. sliced mushrooms.
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Directions: |
Directions:Heat oven to 350º. Butterfly chicken breasts into two pieces. Place each piece between 2 pieces of wax paper and pound until thin. Set aside. In a small saucepan add one Tablespoon of oil and 1T of butter. When melted add the garlic and onion and sauté Add the wine and let the alcohol burn off. add the chicken stock and boil until reduced to half. Reduce the temperature to simmer and add the lemon juice. Last add the heavy cream and simmer until it thickens. Test if it coats the back of a spoon. Lower the heat and in a large sauté pan heat the rest of the oil and the butter. Mix the cornstarch and flour together on a plate or pie plate. Blot the chicken dry and dredge it in the cornstarch and flour mixture. Shake off the excess and sauté until lightly browns on each side. Place in a 9x13 pan that has been sprayed with PAM Once all the chicken is sautéed add the mushrooms to the same pan. Add more oil if necessary and sauté until tender. Pour the mushrooms over the chicken and pour the sauce over the whole thing. Place it in the oven for approximately 15 min. until sauce is bubbling. Garnish with some chopped parsley and serve over rice or pasta or just with vegetables. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:maybe 20 min. |
Personal
Notes: |
Personal
Notes: Great for a quick company meal. Tasts great and sounds impressive. I serve it with a salad and roasted vegetables.
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