Рецепт Champagne Chicken Breasts
So rich and thick and creamy, you can’t believe it. This Champagne Chicken is out of this world.
- Champagne Chicken
- 1½ Tablespoons olive oil
- 16 ounces boneless, skinless, chicken breasts
- 1 cup champagne
- 1 shallot, sliced
- ½ cup fat-free half and half
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh tarragon, chopped
- 8 ounces linguine
- Pat chicken dry, and sprinkle with salt
Heat oil in pan on medium-high heat. Add chicken. Cook until browned-5 minutes per side. Remove from pan. Place in a covered dish.
Meanwhile, cook linguine according to package directions.
Add ½ up champagne. Stir. Reduce by half; about 3 minutes.
Add shallots. Cook until tender about 3 minutes.
Add remaining ½ cup champagne.
Cook until reduced by half; about 5 minutes.
Add the half and half, tarragon, chicken, salt and pepper.
Cook 6 minutes. Serve chicken and sauce over pasta.
It’s my birthday and I wanted to make a rich tasting dish. I love champagne, so I figured this would be perfect. Sip a little bubbly while cooking. Doesn’t sound bad now does it?
The dish was sweet, moist, and delicious. I love to celebrate my birthday with a bit of bubbly.
Well I actually don’t need a reason to drink bubbly, but this time I really had a reason. And since it’s the best day of the year I might as well eat, drink and be merry too.
What does your birthday mean to you? For me it’s about individuality. If everyone is wearing purple, I will choose to wear red. I persevere. I am strong and confident (most of the time).
Thanks for stopping by and have a great day.
Marlene
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