Champagne Chicken with Mushrooms and Cream

Posted: Wednesday, January 09, 2008

 

  Brut (very dry) champagne works well for this recipe. Serve Champagne Chicken with Mushrooms and Cream with a mixed green salad, fresh green beans and risotto. Photo by Sue Ade/Morris News Ser

Brut (very dry) champagne works well for this recipe. Serve Champagne Chicken with Mushrooms and Cream with a mixed green salad, fresh green beans and risotto.

Photo by Sue Ade/Morris News Ser

6 boneless chicken breasts,

pounded thin

1/2 cup flour seasoned with salt

and pepper

1/2 cup butter, divided

2 tablespoon vegetable oil

(more as needed), divided

1 medium shallot, minced

1 cup brut champagne

3/4 cup chicken stock

1 1/2 cups heavy cream, mixed

with 1/2 tablespoon of

cornstarch

1 pound fresh mushrooms,

cleaned and sliced

Salt and pepper to taste

Minced fresh parsley

Preheat oven to 350 degrees. Dredge chicken breasts in seasoned flour; shake off excess; set aside. Place 4 tablespoons butter and 1 tablespoon oil in heavy skillet over medium-high heat.

When butter foam has subsided, arrange chicken breasts in skillet, and do not crowd. (You may have to cook chicken in two batches, adding more butter and oil, as needed.) Saut 3-4 minutes on each side. Drain chicken and remove to a shallow baking dish. Bake for 20 minutes.

While chicken is baking, remove all but 2 tablespoons of fat from skillet in which chicken was sauted. Add 2 tablespoons butter and saut shallot for 1 minute over medium heat.

Pour champagne and chicken stock into skillet, scraping bottom of pan with a spatula. Turn up heat and boil until liquid is reduced by half, continuing to scrape residue from the bottom of pan. Reduce heat to medium and pour cream and starch mixture into champagne and chicken stock and cook until slightly thickened. Remove from heat and set aside.

In a separate skillet, melt remaining 2 tablespoons butter and 1 tablespoon oil over medium-high heat and saut mushrooms until lightly browned. Season with salt and pepper, then scrape into cream mixture.

Place baked chicken breasts on serving platter; keep warm. Warm mushrooms and cream mixture and pour over chicken breasts. Garnish with chopped fresh parsley. Serves 6 for light lunch or 3 for dinner.

Kitchen Ade note: Adding a small amount of oil to the butter to be heated for cooking helps to keep the butter from scorching.



Subscribe to Peninsula Clarion



Trending this week:


 
 

© 2017. All Rights Reserved. | Contact Us