Sunday, January 16, 2011

Champagne Sauce

I was at a lovely little Argintinian place the other night called Malbec. The dinner was lovely-- I went out with one of my best friends and her parents. On the specials menu was a pasta with grilled shrimp and pasta dish in a champagne cream sauce. It sounded too wonderful to resist-- and it was.

While I was napping this afternoon, my mother decided that she would recreate the dish for dinner. Not remembering the details well, she made a Champagne Chicken. It was lovely.

  • 4 4-oz pieces of boneless, skinless chicken breast
  • 1/3 cup flour
  • 1 teaspoon salt (plus to taste)
  • 5 sections garlic, pealed and smashed
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon white pepper (plus to taste)
  • 3 teaspoons olive oil
  • 1 cup champagne
  • 1 cup heavy whipping cream
  • 1/2 cup sliced crimini mushrooms
  1. Pound chicken to 1/4 inch thick, drag through a mixture of flour, salt, and pepper
  2. In a large skillet, put the olive oil and garlic over medium heat. Heat until it will sear the chicken.
  3. Add the rosemary and the chicken. Saute 5 minutes each side until almost cooked through.
  4. Take the chicken out on a separate plate.
  5. Add the mushrooms. Saute until they begin to brown
  6. Add the champagne. Saute for 2 minutes.
  7. Add the chicken back in. Cook for 10 minutes.
  8. Add the cream and cook until thickened.
  9. Remove chicken to a serving plate, and pour the sauce over it.
It was lovely, although we are still perfecting the idea. enjoy!

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