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Thursday, September 13

Champagne chicken & mushrooms

Flour, all-purpose
½ cup
Salt
1 teaspoon
Pepper, freshly ground
½ teaspoon
Chicken breast, boneless, skin on
4
Butter, unsalted
2 tablespoons
Olive oil
2 tablespoons
Shallots, minced
½ cup
Shiitake mushrooms, stems removed, sliced
1 cup
Garlic, minced
3 cloves
Champagne or sparkling wine
2 cups
Thyme, fresh, chopped
2 teaspoons
Cream
½ cup
  1. In a shallow bowl, stir together flour, salt, and pepper. 
  2. Dredge chicken in flour mixture; place on a wire rack, and let stand for 15 minutes. 
  3. Dredge chicken in the flour mixture again; return to rack. 
  4. In a large skillet over medium heat, melt butter with olive oil. 
  5. In batches, cook chicken 5 minutes on each side, or until golden brown. 
  6. Place chicken on a plate, and set aside. 
  7. Add shallots to the skillet; cook, stirring often, for 2 minutes, or until golden brown. 
  8. Add mushrooms and garlic, and cook, stirring often, for 10 minutes, or until mushrooms are tender. 
  9. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned bits from the bottom of the skillet. 
  10. Reduce heat, and return the chicken to the skillet. 
  11. Cover and simmer for 10 minutes, or until done. 
  12. Transfer chicken to a serving platter. 
  13. Stir cream into the mushroom mixture; cook 5 to 6 minutes, or until thickened. 
  14. Taste and adjust seasonings as necessary. 
  15. Serve sauce over chicken, and devour immediately.
Recipe from Southern Living 1001 Ways to Cook Southern.

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