Tuesday, February 16, 2010

Champagne Chicken

This is a recipe that I have tried to make a couple of times but things kept coming up. We have had the ingredients on hand, and I finally had the opportunity to make it on Valentine's Day. This was delicious! I had a bit of trouble getting my sauce to thicken like I wanted it to, but it still tasted great. We served this with spinach to soak up some of the extra sauce on the chicken. This dinner seems impressive and is still easy to make. I felt like the name makes it worthy of a special occasion. I saw this recipe on Cooking in Cucamonga who found it on The Rookie Chef.

You will need:
*4 boneless, skinless chicken breasts (I used thin cutlets)
*1/3 cup flour
*1 teaspoon salt
*1 teaspoon pepper
*1/4 cup butter
*2 teaspoons olive oil
*1 1/2 cups champagne
*1 cup whipping cream
*1 teaspoon ground dried rosemary

1. Place the butter and olive oil in a large saucepan over medium heat.

2. Mix the flour, salt, and pepper together in a large bowl. Dredge the chicken in the flour mixture.

3. Saute the chicken for 5 minutes. Turn over and add the champagne. Cook for another 12-15 minutes (cooking time will vary depending on the thickness of the chicken)

4) Add the cream and rosemary and gently stir the sauce to combine. Cook until the sauce is thickened. (The chicken can be removed as soon as it is cooked

5) Plate the chicken and spoon the sauce over the top.

1 comment:

  1. Isn't that an awesome dish?! So glad you liked it!!