Chicken with Champagne
By Southernfood.about.com
Feel free to use dry white wine in this recipe if you don't have the Champagne.
INGREDIENTS:
4 boneless chicken breast halves
1/2 cup flour
1 teaspoon Creole seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
4 green onions thinly sliced
1/2 cup chicken broth
1 cup Champagne or dry white wine
1/4 cup pecan pieces, optional
1 cup heavy cream
1 tablespoon fresh chopped parsley
4 boneless chicken breast halves
1/2 cup flour
1 teaspoon Creole seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
4 green onions thinly sliced
1/2 cup chicken broth
1 cup Champagne or dry white wine
1/4 cup pecan pieces, optional
1 cup heavy cream
1 tablespoon fresh chopped parsley
PREPARATION:
Wash chicken pieces; pat dry with paper towels.
Combine flour, Creole seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food storage bag. Add chicken pieces and toss to coat lightly.
Wash chicken pieces; pat dry with paper towels.
Combine flour, Creole seasoning, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food storage bag. Add chicken pieces and toss to coat lightly.
In a large skillet over medium heat, combine butter with olive oil. Add chicken pieces and brown lightly on both sides. Add green onions and cook for 1 minute longer. Add champagne and chicken broth; bring to a boil. Simmer briskly, uncovered, for 5 minutes. Cover, reduce heat to low, and cook for 25 to 30 minutes, or until chicken is tender.
Meanwhile, toast pecans for 2 to 3 minutes in a small dry skillet over medium heat; set aside. Add cream to the chicken and cook, uncovered, for 5 minutes longer. Add parsley and salt and pepper, to taste. Serve chicken with the sauce and sprinkle with about 1 tablespoon of toasted pecan pieces, if using.
Serves 4.
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