Last Friday, I recreated a dinner for a couple celabrating their 20th wedding anniversary. They asked me to make the same meal they enjoyed the night of their wedding.
I prepared a mixed green salad with blueberries and pears tossed with a homemade dressing, champagne chicken with mushroom risotto, Parmesan potatoes and asparagus with hollandaise sauce. I finished the meal off with a dessert of vanilla cheesecake with raspberry sauce. They loved it and thank me for recreating a memory for them.
Try my reworked version of the main course that skips the risotto but keeps the delicious chicken and mushrooms.
Champagne Chicken with Baby Portobello Mushrooms
3 large cage-free boneless chicken breasts
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
2 tablespoon butter
1 10-ounce package baby portobello mushrooms, halved
1 scallion, chopped
1 tablespoon fresh thyme
1 clove garlic, minced
1 cup sweet champagne (such as Asti)
1 cup low-sodium chicken broth
Rinse the chicken and trim away any visible fat. Then slice the chicken horizontally into 1/4-inch pieces (about 7 to 9 pieces) and pound with a meat mallet until they are uniform in thickness.
In a bowl, mix together 1 cup of flour and the pepper. Dredge the chicken in the flour. Heat oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add the chicken in batches and cook 2 to 3 minutes a side until they become lightly browned and cooked through. Place cooked chicken in an oven-safe baking dish.
Drain the grease from your pan but do not wipe clean, leaving the bits in the bottom. Add the remaining 1 tablespoon of butter along with the mushrooms, scallions, thyme and garlic. Sauté until the mushrooms have softened. Add the remaining 2 tablespoons of flour and mix well.
Deglaze the pan with champagne and chicken broth and stir until the sauce becomes slightly thickened. Pour mixture over the cooked chicken and bake at 350 degrees F. for 15 to 20 minutes.