CHICKEN IN CAVA
Provided by Melissa Potter
Categories Chicken Garlic Herb Bake Marinate Low Sodium Rosemary Sparkling Wine Healthy Thyme Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally. (Can be prepared 1 day ahead.)
- Preheat oven to 350°F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade. Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes. Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan. Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.
CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly dust chicken breasts with flour and a little salt and pepper.
- In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
- Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
CHICKEN WITH CHAMPAGNE SAUCE (POULET ZAZA)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with salt and pepper. Dredge the pieces in flour and shake off excess.
- Cut each carrot into 2-inch lengths. Cut each length into 1/8 inch-thick slices. Stack the slices and cut them into1/8 inch thick slivers (julienne). There should be about one and a half cups. Set aside.
- Cut the green beans and celery into 2-inch lengths. Cut each length into julienne slivers. There should be about a cup of green beans and slightly less than a cup of celery. Set aside.
- Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer. When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat. Turn and cook the second side about two minutes. Remove the pieces to a serving dish. Pour off all but one tablespoon of the fat. Add the shallots and cook briefly, stirring.
- Return the chicken pieces to the skillet and add the champagne. Add the chicken broth and bring to a boil. Partly cover and let simmer about 15 minutes.
- Have ready a basin of ice water to add the vegetables to when they are cooked.
- Meanwhile, bring a large quantity of water to a boil. Put the carrots in a sieve and add them in the sieve into the boiling water. Let cook about two and a half minutes. Remove them in the sieve and add them to the ice water. Drain.
- Repeat with the celery, letting it cook about one and a half minutes. Chill and drain.
- Repeat with the green beans, letting them cook about two minutes. Chill and drain.
- Remove the chicken pieces to a warm serving dish. Cover closely with foil.
- Cook the sauce down over high heat until reduced to about three-quarters of a cup. Add the cream and bring to a simmer.
- Combine the egg yolks and water in a heavy saucepan. Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon. Do not overcook or the yolks will scramble. The cooking without boiling should take about 10 minutes.
- Add the vegetables to the cream sauce. Pour the sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 43 grams, Carbohydrate 20 grams, Fat 82 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 33 grams, Sodium 1716 milligrams, Sugar 7 grams, TransFat 1 gram
CHAMPAGNE CHICKEN
Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!
Provided by Rita M.
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
- Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
- In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
- Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
- Return chicken to pan and heat through. Sprinkle with chopped chives.
- Serve with white rice, wild rice or spinach fettecini.
Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
CREAMY CHAMPAGNE CHICKEN
I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.
Provided by tabihoffman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
- Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.
Nutrition Facts : Calories 530.5 calories, Carbohydrate 8.8 g, Cholesterol 184.8 mg, Fat 35.9 g, Fiber 0.8 g, Protein 27.3 g, SaturatedFat 20.7 g, Sodium 645.6 mg, Sugar 2.8 g
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