Thread by @lifesafeast

Who is still isolating?

#IsolationBaking recipe # 102

Champagne Chicken with Mushrooms

A super simple, fast dish to make for 2 or 4, yet very elegant.

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INGREDIENTS

2 whole boneless chicken breasts, skin, trimmed, rinsed, patted dry, each sliced into 2 thin escalopes
½ cup (about 60 grams) flour
½ teaspoon salt plus more if needed
Freshly ground black pepper
3 tablespoons (45 grams) butter, margarine or half butter
MORE

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or margarine and olive oil
2/3 cup (150 ml) Champagne brut or another sparkling wine (I use Crémant de Loire)
Juice of 1 lime
½ pound (250 grams) white mushrooms, cleaned, trimmed, sliced
¼ teaspoon ground nutmeg

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Season the flour with the salt & a very generous grinding of black pepper and put in a large bowl or wide soup dish. Dredge the 4 chicken escalopes/filets in the seasoned flour until well coated on both sides, shake off the excess flour, and set aside on a clean plate.

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Heat a non-reactive 10-inch (25 cm) skillet over medium heat & add the butter or margarine & the olive oil. Sauté the chicken until well browned on both sides, 3 to 5 minutes per side.

Remove from the pan & return to plate while you prepare the mushrooms & the sauce.

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Lower the heat under the skillet to medium-low and add the Champagne & the lime juice. The liquids will sizzle & boil up briefly; scrape up the brown bits from the bottom of the pan then continue simmering the liquid for a few minutes to allow the alcohol to burn off.

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Add the mushrooms & the nutmeg to the Champagne & lime juice and stir until the nutmeg is distributed/dissolved and the mushrooms are under the liquid. Lower the heat & cook, stirring occasionally, for about 5 minutes or until the mushrooms are soft & the sauce reduces

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by about a third.

Return the chicken to the skillet & push the pieces down into the sauce. Allow to simmer for 5 to 8 minutes longer until the chicken is heated/cooked through. Salt & pepper to taste if desired.

* Make sure the sparkling wine you use is brut, sec or

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sec, not sweet or rosé.

Enjoy and please share the recipe thread. And make sure you've downloaded my free e-cookbook.

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