RECIPE # 4727 - CHAMPAGNE CHICKEN - Tuesday, November 8, 2011 - | Nashville News, Weather & Sports

RECIPE # 4727 - CHAMPAGNE CHICKEN - Tuesday, November 8, 2011

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8 oz chicken breast, pounded thin

Flour for dusting

I small roasted red bell pepper, sliced

1/8 c sautéed mushrooms (see below)

1/4 c fresh jumbo lump crab meat

1 1/2 T champagne                                                       

1 t of clarified butter

1/4 c Alfredo sauce

I pinch of freshly chopped Tarragon

A pinch each of Salt & Black Pepper


Place butter in skillet until hot. Lightly dust chicken breast in flour on both sides. Place chicken breast in hot skillet and cook on both sides about 2 minutes, or until brown. Add sautéed mushrooms and champagne  and sauté until champagne evaporates.

Place the roasted red bell peppers, crab meat and Alfredo sauce all together in the sauté pan and add the pinch of tarragon and black pepper. Bring to a slight boil on medium heat.

Place on plate and add your favorite side dish.

To make Sauteed Mushrooms: heat 2 T extra virgin oil in a skillet, add 2 cups of sliced fresh mushrooms with 1/2 t chopped garlic. Stir until cooked, add salt and pepper to taste and 1 t of fresh chopped parsley.


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