CHICKEN AU CHAMPAGNE

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Chicken Au Champagne image

I got this delicious and very simple chicken recipe from the book "French Women Don't Get Fat". It uses a little bit of champagne to tenderize and flavor the chicken. I am a champagne fanatic so I was hesitant to "waste" any on the food, but it was well worth it. It is especially good served with mushrooms or onions. I also like to reduce the sauce that is left in the pan down on the stove top and add a little bit of butter and some lemon juice to make a gravy to pour over the top of the chicken. I hope you enjoy!

Provided by KellyMac6

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts (with bone and skin)
salt
fresh ground pepper
tarragon or thyme
1 shallot, quartered
1 cup Brut champagne

Steps:

  • Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
  • Pour half cup of champagne over breasts.
  • Make a slit in each breast and insert shallot.
  • Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
  • Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
  • Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

Nutrition Facts : Calories 301.8, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.9, Carbohydrate 2.4, Sugar 0.6, Protein 30.4

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