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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Champagne Chicken Recipe

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Champagne Chicken image
Mom and her Thursday Night date, my brother Steve

 

This recipe for Champagne Chicken, by , is from The Cooking Diva Cooks, 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!

Contributor:  
Contributor:  
Joy Dowell

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 boneless chicken breast or 4 chicken thighs( pound between two pieces of clear plastic wrap to 1/2" thick)
Kosher salt & pepper to taste
1/2 cup each of flour and panko for dusting. Maybe a little more
4 large mushrooms sliced
1 tbsp. yellow onion
1/4 cup champagne or Prosecco
1/2 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup each, imitation crab or fresh crabmeat, artichoke halves, and hearts of palms cut in 1/2" pieces.
1/4 cup red bell pepper julienned
1/2 tsp. tarragon leaves,
Side of roasted vegetables with rosemary, garlic salt, pepper and smoked paprika

Directions:
Directions:
In a large skillet, heat the olive oil. Season the chicken and cook on med high for approx. 1-2 minutes on each side until golden brown. Move the chicken to one side of the pan and add the mushrooms and onion. Sauté for 1 minute. And the Champagne and reduce for 30 seconds. Add the heavy whipping cream, salt, pepper, crabmeat,. red bell pepper, artichokes, hearts of palm and tarragon. simmer for 2-3 minutes.
Remove from heat. Place the chicken on each plate with tongs. spoon the sauce and vegetables on top.
Serve with roasted potatoes, Brussels sprouts and carrots. Cooked in the oven on roast and seasoned with olive oil, garlic salt, smoked paprika and rosemary about 30 minutes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min including cook time
Personal Notes:
Personal Notes:
This dish was inspired from Johnny Cauabba's "With Gratitude" cookbook. He has the most amazing Italian restaurants in the Houston area. However, I have changed the ingredients so much that it really is my creation. Served to company and family and is delicious. It has a lot of ingredients but is easy to make.

 

 

 

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