 Pink Champagne Chicken in Mixed Mushroom Sauce
Preparation Time: 10 minutes
Cooking time: 25 - 30 minutes
Serves: 2
This is perfect for a special occasion. Use either champagne or a good quality sparkling wine such as Cava. Use a selection of mushrooms such as shitake, oyster or chestnut.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
2 x British chicken skinless breast fillets
300ml pink champagne
1 tsp olive oil
200g mushroom selection, cleaned, with any large mushrooms halved
2 tbsp double cream
1 tbsp chopped fresh tarragon
Salt and freshly ground black pepper
Method
1. Place the chicken breasts in a single layer in a large saucepan.
Pour over the champagne or sparkling wine and bring to the boil. Reduce the heat, cover, and simmer gently for 15-20 minutes, until the
chicken breasts are thoroughly cooked. If using pink champagne this will give your chicken a pink hue.
2. Heat the oil in a frying pan and cook the mushrooms for 2-3 minutes, turning occasionally, until golden.
3. Strain the chicken breasts, reserving the liquor, and keep warm. Add the reserved liquor to the mushrooms and simmer for 3-4 minutes. Reduce the heat and stir in the cream and tarragon. Simmer gently for 2 minutes, until the sauce has thickened slightly. Season to taste.
4. To serve, halve the chicken breasts and pour over the mushroom sauce. Serve with baby courgettes and roasted new potatoes.
 |
Nutritional Information
| Calories |
397 kcal |
111 kcal |
| Protein |
19.5 g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
|
 |
| |
|
