Chicken Breasts In Champagne Recipe
Ingredients
4 whole chicken breasts, skinned and deboned
1/3 c. flour 75 mL
1 tsp. salt 5 mL
1/8 tsp. ground white pepper 1 mL
4 Tbsp. butter 60 mL
2 Tbsp. olive oil 30 mL
1 1/2 c. champagne/sparkling white wine 375 mL
1 c. whipping cream 250 mL
1 1/2 c. sauteed sliced mushrooms 375 mL
Directions
Flatten the chicken breasts slightly and dust all sides with a mixture of the flour, salt and pepper.
In a heavy skillet, heat the butter and oil and saute the chicken pieces (upside down) for 5 minutes over medium heat.
Shake the pan occasionally to keep them from sticking.
Turn the pieces right side up and add the champagne.
Cook for another 15 minutes or until the chicken is fully cooked and the champagne reduced by half.
Remove the chicken pieces to a heated serving platter and keep warm.
Add the cream to the pan juices and cook until thickened, stirring frequently. (Add sauteed mushrooms here if desired.)
Pour the sauce over the chicken on the platter and serve at once.
In a heavy skillet, heat the butter and oil and saute the chicken pieces (upside down) for 5 minutes over medium heat.
Shake the pan occasionally to keep them from sticking.
Turn the pieces right side up and add the champagne.
Cook for another 15 minutes or until the chicken is fully cooked and the champagne reduced by half.
Remove the chicken pieces to a heated serving platter and keep warm.
Add the cream to the pan juices and cook until thickened, stirring frequently. (Add sauteed mushrooms here if desired.)
Pour the sauce over the chicken on the platter and serve at once.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
