The Terraces Champagne Chicken

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The Terraces Champagne Chicken Ingredients

SAUCE	1 tb Champagne vinegar
1 Sprig thyme or 1/2 ts dried	CHICKEN
1 Shallot; chopped	4 Boneless, skinless chicken
1 pn Nutmeg	Flour
1 c Dry (not sweet) champagne	2 tb Olive oil
1 1/4 c Chicken stock	2 oz Mushrooms; quartered
1 1/4 c Heavy cream	1/4 c Champagne
2 tb Cold, unsalted butter	2 oz Quartered artichoke hearts
Salt and white pepper

Instructions for The Terraces Champagne Chicken

Sauce: Combine thyme, shallot, nutmeg, champagne and chicken stock and boil rapidly to reduce by 3/4 (to about 1/2 cup). Add cream and simmer for 5 minutes. Add butter, a small piece at a time, whisking after each addition just to incorporate butter into sauce. Add salt, pepper and vinegar. Chicken: Dredge 4 chicken breasts in flour and shake to remove excess. Heat olive oil in large skillet. Add chicken and mushrooms. When chicken is browned on both sides (but not fully cooked), add champagne and artichoke hearts. Cook to reduce champagne by half and remove chicken to plates. Top with mushrooms, artichoke hearts and sauce. Garnish with fresh thyme, if available. Serves 4. The Courier-Journal, Louisville, Kentucky, August 11, 1993 Posted to MM-Recipes Digest V4 #001 From: Linda Place Date: Tue, 31 Dec 1996 12:20:43 +0000

Main Ingredient: ChickenCuisine: Uncategorized

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