RecipesRECIPES

Champagne Chicken

Prep Time: 10 minutes / Cook Time: 15 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 whole boneless, skinless chicken breasts
1 cup flour
White pepper to taste
4 tbsp olive oil1 tbsp butter
1 ½ cups champagne or white wine
1 cup heavy cream
½ cup Julienne Cut Sun-Dried Tomatoes, drained,
or Smoked Julienne Cut Sun-Dried Tomatoes, cello pack

Instructions

Step 1
Split both breasts to make 4. Combine flour and white pepper. Roll chicken breasts in mixture until coated. Heat 4 tbsp oil and 1 tbsp butter in skillet over medium high heat.

Step 2
Add chicken and brown on one side. Turn chicken, brown 2 minutes, add champagne, raise heat, bring quickly to boil and spoon liquid over chicken, then reduce heat to simmer. Poach only 4 minutes more and remove chicken to platter, cover and keep warm.

Step 3
Raise heat and cook liquid until wine is reduced by 1/2. Add heavy cream to skillet and cook until mixture thickens. Add tomatoes, either from jar or cello pack,vstir well, pour over chicken and serve. Serves 4.

PRODUCT USED

Smoked Julienne Cut Sun-Dried Tomatoes

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Champagne Chicken

Prep Time: 10 minutes / Cook Time: 15 minutes / Yields: 4 servings

California Sun Dry

Ingredients

2 whole boneless, skinless chicken breasts
1 cup flour
White pepper to taste
4 tbsp olive oil1 tbsp butter
1 ½ cups champagne or white wine
1 cup heavy cream
½ cup Julienne Cut Sun-Dried Tomatoes, drained,
or Smoked Julienne Cut Sun-Dried Tomatoes, cello pack

Instructions

Step 1
Split both breasts to make 4. Combine flour and white pepper. Roll chicken breasts in mixture until coated. Heat 4 tbsp oil and 1 tbsp butter in skillet over medium high heat.

Step 2
Add chicken and brown on one side. Turn chicken, brown 2 minutes, add champagne, raise heat, bring quickly to boil and spoon liquid over chicken, then reduce heat to simmer. Poach only 4 minutes more and remove chicken to platter, cover and keep warm.

Step 3
Raise heat and cook liquid until wine is reduced by 1/2. Add heavy cream to skillet and cook until mixture thickens. Add tomatoes, either from jar or cello pack,vstir well, pour over chicken and serve. Serves 4.

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