Champagne chicken

Someone left a half bottle of champagne here. While I am not a such fan of drinking champagne, I love to cook with it. I don’t really think it tastes so very different from white wine but I’m, you know, super elegant so it fits with my persona better.

This is the easiest meal I make, aside from my morning Cap’n Crunch and milk. Bnls sknls chicken breast dredged in flour, sautéed in butter, a couple TBS of shallots (onions work but shallots are fancier) and a TB or two of dijon mustard. Deglaze with champagne and add some capers. I serve it with rice because, again, fancier than potatoes.

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