Sensual Chicken With Champagne Food

CHAMPAGNE CHICKEN

Steps:

• Cut the chicken breasts in half horrizontally to make 4 thin pieces.
• In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
• Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
• Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
• Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
• Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.

SENSUAL CHICKEN WITH CHAMPAGNE

Steps:

• Mix the first 3 ingredient together.
• Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
• In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
• In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
• Pour in the champagne cook for 3 minutes.
• Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
• Season with salt and pepper if needed.
• Garnish with fresh herbs.
• Serve over white rice or noodles.

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.