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
Instructions
Our Champagne Chicken is simple to make, but has a luxurious feel. This recipe combines tender chicken with a creamy champagne sauce, and the richness of sun-dried tomatoes. Serve this Champagne Chicken over pasta or with a delicious side of roasted vegetables for a complete and satisfying meal.
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 California Sun Dry Julienne Cut Sun Dried Tomatoes, stir well, pour over chicken and serve. Serves 4.
PRODUCT USED
Julienne Cut Sun-Dried Tomatoes in Oil (Pack of Two)
A delicious ingredient for all of your favourite recipes and a natural snack
RECIPES YOU MAY ENJOY
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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
Instructions
Our Champagne Chicken is simple to make, but has a luxurious feel. This recipe combines tender chicken with a creamy champagne sauce, and the richness of sun-dried tomatoes. Serve this Champagne Chicken over pasta or with a delicious side of roasted vegetables for a complete and satisfying meal.
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 California Sun Dry Julienne Cut Sun Dried Tomatoes, stir well, pour over chicken and serve. Serves 4.