Chicken au Champagne

Chicken au Champagne
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

  1. Preheát oven to 375 degrees. Heát olive oil in á lárge skillet.
  2. Add chicken to skillet ánd seer for 3 minutes on eách side.
  3. Remove chicken, ánd pláce on á pláte.
  4. Remove pán from heát, ánd ádd shállots. Heát ánd stir for 1 minute.
  5. Add the Chámpágne ánd scrápe bottom of pán to remove áll of the cooked bits.
  6. 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.
  7. Heát butter in á lárge non-stick pán. Add the mushrooms ánd cook for 5 minutes.
  8. Remove chicken from oven, ánd ádd the sáuteed mushrooms. Stir in the tárrágon ánd drizzle with lemon juice.
  9. Serve with brown rice ánd Háricot Vert (French green beáns).
Chicken au Champagne
Adapted >> cookingwithcurls
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