Chicken au Champagne

• Meat

  • 4 Chicken breasts or thighs, organic bone in skin on

• Produce

  • 1 cup Mushrooms
  • 1 Shallot, large
  • 2 tbsp Tarragon, fresh

• Condiments

  • 1 Lemon juice, fresh

• Baking & Spices

  • 1 Sea salt and ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Brut champagne

Found on cookingwithcurls.com

Description

Ingredients

• 1 Tablespoon olive oil
• 4 organic chicken breasts or thighs (skin on, bone in)
• sea salt and ground black pepper (to taste)
• 1 Large shallot (minced)
• 1 cup Brut Champagne
• 2 Tablespoon unsalted butter
• 1 cup sliced mushrooms
• 2 Tablespoons chopped, fresh tarragon
• fresh lemon juice (to garnish)

Directions

• Preheat oven to 375 degrees. Heat olive oil in a large skillet.
• Add chicken to skillet and seer for 3 minutes on each side.
• Remove chicken, and place on a plate.
• Remove pan from heat, and add shallots. Heat and stir for 1 minute.
• Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
• Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
• Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
• Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
• Serve with brown rice and Haricot Vert (French green beans).