The terrace's champagne chicken

4 Servings

Ingredients

Quantity Ingredient
1 Sprig thyme or 1/2 ts dried
1 Shallot; chopped
1 pinch Nutmeg
1 cup Dry (not sweet) champagne
1¼ cup Chicken stock
1¼ cup Heavy cream
2 tablespoons Cold, unsalted butter
Salt and white pepper
1 tablespoon Champagne vinegar
4 Boneless, skinless chicken breast halves
Flour
2 tablespoons Olive oil
2 ounces Mushrooms; quartered
¼ cup Champagne
2 ounces Quartered artichoke hearts

Directions

SAUCE

CHICKEN

Sauce: Combine thyme, shallot, nutmeg, champagne and chicken stock and boil rapidly to reduce by ¾ (to about ½ cup). Add cream and simmer for 5 minutes. Add butter, a small piece at a time, whisking after each addition just to incorporate butter into sauce. Add salt, pepper and vinegar.

Chicken: Dredge 4 chicken breasts in flour and shake to remove excess. Heat olive oil in large skillet. Add chicken and mushrooms.

When chicken is browned on both sides (but not fully cooked), add champagne and artichoke hearts. Cook to reduce champagne by half and remove chicken to plates. Top with mushrooms, artichoke hearts and sauce. Garnish with fresh thyme, if available.

Serves 4.

The Courier-Journal, Louisville, Kentucky, August 11, 1993

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