Upon request, a simple recipe.
Chicken and Mushrooms in Champagne Sauce
Use Champagne Brut, Prosecco, your favorite Crémant, or any other good sparkling white wine for this easy but special dish.
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Chicken and Mushrooms in Champagne Sauce
Use Champagne Brut, Prosecco, your favorite Crémant, or any other good sparkling white wine for this easy but special dish.
👇
1/
INGREDIENTS
2 whole boneless chicken breasts, skin, trimmed, rinsed, patted dry, each sliced into 2 thin escalopes
½ cup (70 grams) flour
½ teaspoon salt, more if needed
Freshly ground black pepper
3 tablespoons (45 grams) butter, margarine, or half butter
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INGREDIENTS
2 whole boneless chicken breasts, skin, trimmed, rinsed, patted dry, each sliced into 2 thin escalopes
½ cup (70 grams) flour
½ teaspoon salt, more if needed
Freshly ground black pepper
3 tablespoons (45 grams) butter, margarine, or half butter
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2/
or margarine and olive oil
2/3 cup (150 ml) Champagne brut or another sparkling white wine (I used Crémant de Loire blanc)
Juice of 1 lime
½ pound (250 grams) white mushrooms, cleaned, trimmed, sliced
¼ teaspoon ground nutmeg
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or margarine and olive oil
2/3 cup (150 ml) Champagne brut or another sparkling white wine (I used Crémant de Loire blanc)
Juice of 1 lime
½ pound (250 grams) white mushrooms, cleaned, trimmed, sliced
¼ teaspoon ground nutmeg
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3/
Season the flour with the salt & a very generous grinding of black pepper & put in a large bowl or soup dish. Dredge the 4 chicken escalopes in the seasoned flour until well coated, shake off the excess flour & set aside on a clean plate.
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Season the flour with the salt & a very generous grinding of black pepper & put in a large bowl or soup dish. Dredge the 4 chicken escalopes in the seasoned flour until well coated, shake off the excess flour & set aside on a clean plate.
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4/
Heat a non-reactive 10-inch (25 cm) or large skillet over medium heat and add the butter or margarine & the olive oil until melted & sizzling.
Sauté the chicken until well browned on both sides, 3 to 5 minutes per side.
Remove from the pan and return to plate while
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Heat a non-reactive 10-inch (25 cm) or large skillet over medium heat and add the butter or margarine & the olive oil until melted & sizzling.
Sauté the chicken until well browned on both sides, 3 to 5 minutes per side.
Remove from the pan and return to plate while
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5/
you prepare the mushrooms and the sauce.
Lower the heat under the skillet to medium-low and add the Champagne & lime juice. The liquids will sizzle & boil up briefly; scrape up the brown bits from the bottom of the pan (this is deglazing) then continue simmering the
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you prepare the mushrooms and the sauce.
Lower the heat under the skillet to medium-low and add the Champagne & lime juice. The liquids will sizzle & boil up briefly; scrape up the brown bits from the bottom of the pan (this is deglazing) then continue simmering the
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6/
liquid for a few minutes to allow the alcohol to burn off.
Add the mushrooms & nutmeg to the Champagne/lime juice & stir until the nutmeg is dissolved/distributed and the mushrooms are under the liquid.
Lower the heat and cook, stirring occasionally, for about 5
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liquid for a few minutes to allow the alcohol to burn off.
Add the mushrooms & nutmeg to the Champagne/lime juice & stir until the nutmeg is dissolved/distributed and the mushrooms are under the liquid.
Lower the heat and cook, stirring occasionally, for about 5
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7/
minutes or until the mushrooms are soft and the sauce reduces by about a third.
Return the chicken to the skillet & push the pieces down into the sauce. Allow to simmer for 5 - 8 minutes longer until the chicken is heated through. Salt & pepper to taste.
@KyriClaflin enjoy!
minutes or until the mushrooms are soft and the sauce reduces by about a third.
Return the chicken to the skillet & push the pieces down into the sauce. Allow to simmer for 5 - 8 minutes longer until the chicken is heated through. Salt & pepper to taste.
@KyriClaflin enjoy!
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