3 Reviews

Tried this tonight and it was wonderful! Had no bubbly on hand, so used chardonnay, which worked out fine. Also added some fresh mushrooms to the melted butter and sauteed and this was good, too. All in all, a real gourmet dish and I thank you for sharing.

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ebbtide September 12, 2007

Very easy and very tasty. The only changes I made to the recipe was to lightly dust the chicken breasts with flour so they would brown slightly and toasted the pine nuts. In the future I would use more pine nuts, the taste and crunch they offer is quite nice. I also used Presecco instead of Brut champagne but I suspect any lighter tasting wine would work in a pinch, and I added sliced fresh mushrooms, cuz I like 'em! I served along with Farfallini pasta, very tiny bowtie shaped pasta, they hold the sauce nicely. In order to fully appreciate this dish, you really need to have a little bit of everything on your fork. I suspect if you omit or substitute any of the key ingredients (the briney kalamata olives & marinated artichokes hearts, allspice or pine nuts) you can't possible know how good this is. Thanks for sharing your recipe Dana La Luna!

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Chicagoland Chef du Jour January 15, 2013

Wonderful! Quick, easy, and beautiful. Made as directed. Served over arborio rice simply prepared with a little sauteed onion and chicken broth. Thanks for sharing the recipe! Made for PAC Fall 2008.

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LonghornMama September 15, 2008
Mediterranean Champagne Chicken With Artichoke Hearts and Olives