Chicken Au Champagne Food

CHICKEN AU CHAMPAGNE

Steps:

• Preheat oven to 375 degrees. Heat olive oil in a large skillet.
• Add chicken to skillet and seer for 3 minutes on each side.
• Remove chicken, and place on a plate.
• Remove pan from heat, and add shallots. Heat and stir for 1 minute.
• Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
• Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
• Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
• Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
• Serve with brown rice and Haricot Vert (French green beans).

CREAMY CHAMPAGNE CHICKEN

Steps:

• Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
• Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

CHAMPAGNE CHICKEN

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.

CHICKEN AU CHAMPAGNE

Steps:

• Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
• Pour half cup of champagne over breasts.
• Make a slit in each breast and insert shallot.
• Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
• Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
• Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

CHAMPAGNE CHICKEN

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.