Friday, July 25, 2008

PostHeaderIcon Recipe Friday: Champagne Chicken & Mushrooms

This week: Champagne Chicken & Mushrooms

  • 4 boneless, skinless chicken breast halves
  • 2 cups white button mushrooms (cleaned & stems cut)
  • 3 cups brut champagne or sparkling white wine
  • 2 cups half & half
  • 1 stick butter
  • 1/2 cup chopped green onion
  • 1 cup chopped white onion
  • 3 tablespoons minced garlic
  • 2 teaspoons pepper
  • 2 teaspoons salt
  • Sea salt (to taste)

In a 2 quart saute pan, melt butter and lightly saute onions and garlic on medium high heat. Add chicken and brown both sides.

Reduce heat to medium and add mushrooms, pepper and salt. Carefully pour 2 cups champagne over chicken -- stirring butter, onions and mushrooms to mix evenly in the pan.

Cover and reduce heat to low and simmer for 10 minutes.

Add remaining champagne, green onions and stir so that chicken is evenly coated and basted in champagne & butter. Add half & half, stirring in pan to mix evenly.

Continue to simmer for an additional 20 minutes. Uncover for the last 5 minutes to reduce. (If needed, add up to 2 tablespoons flour to thicken.)

You can leave the dish on low and simmering for up to 45 minutes total -- the chicken will not be dry! Dust with sea salt (to taste) prior to serving.

Calories per serving -- a lot! But as this is a recipe I only use for special occasions, I don't count them!


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