CHICKEN BREASTS WITH CHAMPAGNE SAUCE AND FRESH CHIVES
Steps:
- Preheat oven to 500 degrees. Sprinkle lemon juice over chicken breasts. Salt & pepper breasts to taste. Heat large skillet over high heat. When pan is hot, add oil and butter. When butter is melted but not brown, add chicken breasts and cook until well browned on one side (approximately 2-3 minutes). Watch closely to avoid burning. Flip chicken breasts and do the same on other side. When well browned on both sides, remove to cookie sheet. Place chicken in 500 degree, preheated oven and cook 9-10 minutes; remove from oven immediately when done and tent with foil to keep warm if sauce is not yet ready. Immediately after placing chicken in oven and while chicken is cooking, prepare sauce. In the same skillet used to brown the chicken and while pan is still hot, deglaze the pan with the champagne. Reduce over high heat until only a small amount remains (about 1-2 Tbsp). Add shallots and garlic, saute 1 minute. Add chicken stock, and reduce until 2-3 Tbsp of liquid remain. Stir frequently to avoid burning the garlic and shallots. Reduce heat to medium, add cream. Simmer until slightly thickened (about 3 minutes). Add mustard, 3 Tbsp chives (reserve remaining Tbsp of chives for serving) and salt & pepper to taste. If chicken is not yet done, turn sauce to lowest heat setting to keep warm. To serve, place a bed of rice (if using) on plate. Top with chicken breast. Spoon a small amount of sauce over the top (just enough to look attractive), and sprinkle with reserved chives. Serve remaining sauce on the side for people to use as desired. Enjoy!
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Hassan Ali Shah
[email protected]I would definitely recommend this recipe to others.
Salkan Kna
[email protected]Overall, I thought this was a great recipe. It was easy to make and the results were delicious.
Nkosazana Manga
[email protected]I would not recommend freezing this dish.
Jacqueline Turnage
[email protected]This dish is best served immediately after it is made.
Assraful Islam
[email protected]I would recommend serving this dish with a side of roasted vegetables or a salad.
Angela Ware
[email protected]This dish pairs well with a glass of champagne or white wine.
Abdulla Hassan
[email protected]I made this dish with boneless, skinless chicken breasts and it turned out great. I'm sure it would also be good with thighs or drumsticks.
Dorogih Dinil
[email protected]This dish is a great way to use up leftover champagne.
Elizabeth Fishback
[email protected]I found that the sauce was a bit too thin. I added a cornstarch slurry to thicken it up and it was perfect.
Phree Howard
[email protected]This dish is a bit too rich for my taste. I would recommend using a lighter white wine instead of champagne.
Marc Payton
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The champagne sauce is so delicious, and it's perfect for serving over chicken, fish, or even vegetables.
Arush gamer
[email protected]This is a great recipe for a special occasion. It's easy to make, but it looks and tastes like a restaurant-quality dish.
Malik Islam
[email protected]I'm not a big fan of champagne, but I really enjoyed this dish. The sauce was rich and decadent, and the chicken was cooked perfectly.
Sean Calvillo
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of flavors.
Brenda Kozlowski
[email protected]This dish was a hit with my family! The champagne sauce was creamy and flavorful, and the chives added a nice pop of freshness. I will definitely be making this again.