Category - Chicken, Poultry & Duck

CHAMPAGNE CHICKEN

    Champagne Chicken

    Chicken breasts
    All-purpose flour
    Salt
    Ground black pepper
    2 tablespoons olive oil
    2 1/2 cups fresh sliced mushrooms
    2 cups heavy cream
    1 cup champagne

    Lightly dust chicken breasts with flour and a little salt and pepper.

    In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour.

    When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened.

    Pour sauce over chicken breasts. Serve.

    4 servings


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