Chicken Au Champagne
I got this delicious and very simple chicken recipe from the book "French Women Don't Get Fat". It uses a little bit of champagne to tenderize and flavor the chicken. I am a champagne fanatic so I was hesitant to "waste" any on the food, but it was well worth it. It is especially good served with mushrooms or onions. I also like to reduce the sauce that is left in the pan down on the stove top and add a little bit of butter and some lemon juice to make a gravy to pour over the top of the chicken. I hope you enjoy!
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DIRECTIONS
- Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
- Pour half cup of champagne over breasts.
- Make a slit in each breast and insert shallot.
- Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
- Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
- Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
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