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.
5 Replies to “Champagne chicken”
You are such a joy.
But don’t get a case of big- heady-esness.
Too late for that.
Sounds great fancy pants.
Are you eating the fancy Capt Crunch? You know the ones with the berries?
NO. I don’t really eat Cap’n Crunch at all. I used to love it though but then it started to tear up the roof of may my mouth.