CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
CHAMPAGNE CHICKEN
Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!
Provided by Rita M.
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
- Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
- In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
- Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
- Return chicken to pan and heat through. Sprinkle with chopped chives.
- Serve with white rice, wild rice or spinach fettecini.
Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8
CHAMPAGNE BROWN BUTTER CHICKEN
I know you will love this recipe for myrecipes.com...This may seam time consuming , but the rewards are worth it. And once you make it you will fine it gets easier each time. Tweaked a bit by me.
Provided by Pat Duran @kitchenChatter
Categories Chicken
Number Of Ingredients 18
Steps:
- Place 2/3 cup flour in a shallow dish. sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge chicken lightly in flour, shake off excess flour.
- In a large Dutch oven over medium-high heat- add the bacon drippings and 1 Tablespoon of the canola oil; swirl to coat. Add 1/2 of the chicken to the pan; cook 5 minutes or until browned, turning to brown both sides 5 to 8 minutes total. Remove from pan and repeat with remaining chicken pieces.
- To the dripping left in the Dutch oven add the potatoes; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, sprinkle on remaining salt. Cook 3 minutes, stirring. Stir in brandy. Cook until liquid almost evaporates, stirring.
- Return chicken pieces to pan, Add shallots, and stock; bring to a boil add herb bag. Bake, uncovered, at 300^ for 15 minutes. Add carrots and bake for 45 minutes until vegetables are tender and chicken is done.
- Remove chicken and vegetables from pan and keep warm. Discard herb bag. Place pan over medium-high heat. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup takes about 12 minutes.
- Melt butter in a small saucepan over medium heat. Cook about 3 minutes or until lightly browned, shaking pan. Stir in remaining flour, cook 1 minute, stirring constantly with a whisk. Add butter mixture to reduced wine mixture, stirring with a whisk. Cook 1 minute until thick. Serve with chicken and vegetables and garnish with fresh parsley and thyme. Enjoy- drink something!
CHAMPAGNE BUTTER SAUCE
Drizzle over fish or steamed vegetables...OMG SOOOOO GOOD!
Provided by Malinda Coletta
Categories Other Sauces
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a sauce pan over medium heat melt butter and sauté shallots till soft and translucent
- 2. Add Champagne and simmer - reduce to half
- 3. Add heavy cream and simmer - reduce to half...add salt and pepper to taste
- 4. Drizzle over fish or steamed vegetables
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