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Chicken Au Champagne Recipe

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This recipe for Chicken Au Champagne is from Food Favorites and How to Make Them, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts with skin and bone
Salt and freshly ground pepper
Chervil, tarragon, or thyme (optional)
1 shallot, quartered
1 cup Champagne
Directions:
Directions:
1. Place the chicken breasts in a roasting pan, skin side down. And season them. Pour ½ cup of champagne over breasts. Make a slit in each breast and insert a piece of shallot.
2. Place pan under the broiler for 3 minutes. Turn and broil the other side for 5 minutes, until the skin is nicely browned.
3. Remove chicken from the broiler, baste with pan juices, and add remaining cup if champagne. Adjust the oven temperature to 475 degrees and bake chicken for 30 minutes basting once or twice.
4. Serve over brown rice. Sautéed mushrooms add a special touch and go beautifully with Champagne. In a warm frying pan with a touch of olive oil add freshly chopped mushrooms and cooked for a few minutes. Add a few drops of lemon juice, freshly chopped sage, seasoning to taste and one tablespoon of butter. Pour the cooking juices over the rice and meat.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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