Champagne chicken

I had about a quarter of a bottle of leftover champagne. It makes the best sauce for chicken. Using my rockin’ Le Crueset nonstick pan on raging high, I sauteed 2 chicken breasts (salt, pepper, sage, thyme), in a little olive oil, skin side down for 4 or 5 minutes, flipped them over when they were brown, turned the burner to medium and sauteed another 4 or 5 minutes. I took them out of the pan at that point, set them aside covered, added some very thinly sliced onions and deglazed the pan with the champagne. I then added about 2 tsp of dijon mustard and let it reduce for a few minutes, swirled in a TB of butter and put the chicken in to hotten up a little. It was awesome.

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