Category - Chicken, Poultry & Duck

CHICKEN WITH CHAMPAGNE SAUCE

    Chicken with Champagne Sauce

    4 boneless, skinless chicken breast halves
    3 tablespoons butter
    1/2 cup chopped shallots
    3/4 cup champagne or sparkling wine
    1/2 cup heavy cream
    1/4 teaspoon salt
    1/4 cup chopped chives

    Place the chicken breasts flat between two pieces of plastic wrap. Using a meat mallet or other heavy object, pound the chicken until it is 1/2-inch thick. Heat 2 tablespoons butter in a large nonreactive skillet over high heat. Add the chicken and saute.


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