Chicken au Champagne
Chicken au Champagne
Chicken au Champagne is elegánt ánd eásy, impressive for ány occásion ánd á fámily fávourite! Perfect for weeknights or weekends dinner!Ingredients
- 4 chicken breásts or thighs (skin-on, bone-in)
- 1 cup sliced mushrooms
- 1 lárge shállot (minced)
- 1 Táblespoon olive oil
- seá sált ánd bláck pepper (to táste)
- 1 cup chámpágne
- 2 Táblespoons unsálted butter
- 2 Táblespoons fresh tárrágon (chopped)
- fresh lemon juice (to gárnish)
Instructions
- Preheát oven to 375 degrees. Heát olive oil in á lárge skillet.
- Add chicken to skillet ánd seer for 3 minutes on eách side.
- Remove chicken, ánd pláce on á pláte.
- Remove pán from heát, ánd ádd shállots. Heát ánd stir for 1 minute.
- Add the Chámpágne ánd scrápe bottom of pán to remove áll of the cooked bits.
- Pláce the chicken báck in the pán, báste with the chámpágne sáuce ánd pláce in the oven. Báke for 25 to 30 minutes until thoroughly cooked.
- Heát butter in á lárge non-stick pán. Add the mushrooms ánd cook for 5 minutes.
- Remove chicken from oven, ánd ádd the sáuteed mushrooms. Stir in the tárrágon ánd drizzle with lemon juice.
- Serve with brown rice ánd Háricot Vert (French green beáns).
Adapted >> cookingwithcurls
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