Champagne Chicken with a Side of Piano

All it takes is a few ingredients for this elegant dish.  Goes well with a little classical piano.


4 tablespoons butter

4 chicken breasts - bone-in, skin on

4 cloves garlic, peeled

1 teaspoon salt

1/2 teaspoon pepper

1 bottle decent Champagne

1 tablespoon cornstarch dissolved in 1 1/2 taablespoons cold water

      The Recipe

Melt butter in a large skillet.  Brown chicken on both sides, turning once.  Add garlic to pan, then season with salt and pepper.  Pour 1/3 of the bottle of Champagne over chicken, cover and let simmer over medium heat for 15 minutes.  Repeat this two more times.  Remove chicken to a pan and keep warm in a 200 degree F. oven. Allow juices in pan to reduce for five minutes.  Stir in dissolved cornstarch.  Plate chicken and pour sauce over.  Serves 4.



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