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Chicken In Champagne

fast.cook's picture
Ingredients
  Chicken 1 Pound, quartered
  Butter 4 Tablespoon
  Champagne 3⁄4 Cup (12 tbs)
  Heavy cream 1 Cup (16 tbs)
  Egg yolk 1 , lightly beaten
Directions

Saute chicken in butter until tender, about 30 minutes.
Remove to serving platter.
Add champagne to pan, scraping up bits of drippings.
Add 2/3 cup of cream and simmer over low heat until sauce is reduced by a third.
Beat remaining cream and egg yolk together.
Add a little hot champagne sauce to egg yolk; then add to saucepan, stirring constantly over low heat until slightly thickened.
Pour over chicken to serve.

Recipe Summary

Cuisine: 
European
Course: 
Wine And Drink
Method: 
Saute
Ingredient: 
Chicken

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