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| Name | Chicken in Champagne Sauce |
| Video Uploader | Video From Laurice's Kitchen |
| Upload Date | This Video Uploaded At 04-01-2017 23:00:00 |
| Video Discription | Happy New Year!! It’s the first episode of the new year, and we certainly celebrated like there was no tomorrow. If you find you have some bubbly still waiting to be consumed, you might try using it in this delightfully creamy chicken dish. Add some sliced potatoes and steamed green veges, and you have a satisfying meal to help you recover from any amount of partying. Laurice: host, director, editor, executive producer Gilly: assistant host, director of photography, lighting, cat wrangler Fashion Jewelry provided by: Gems by Gilly Facebook: https://www.facebook.com/Gems-by-Gilly-1801603146776852/ Email: GemsbyGilly@gmail.com Pieces worn: Helios https://www.facebook.com/GemsbyGilly/photos/a.1801657996771367.1073741828.1801603146776852/1820138794923287/?type=3&theater Follow us on Twitter and Facebook. Laurice: https://twitter.com/LauricesKitchen and https://www.facebook.com/LauricesKitchen/ Gilly: https://twitter.com/LauricesKitche1 Chicken in Champagne Sauce 1 chicken breast piece per person kosher salt and black pepper 4 tablespoons butter 1 tablespoon tomato paste ½ cup chicken broth 1 cup heavy cream 4 tablespoons cognac or brandy 2 cups brut sparkling wine, champagne, prosecco or cava Slice chicken into cutlets through the middle and pound them between plastic wrap or in a plastic bag until the pieces are ¼ inch thick. Season both sides liberally with salt and pepper and set aside. In a large non-stick skillet, melt the butter and fry the chicken turning once to brown both sides, about 5 minutes a side. Fry in batches to avoid overcrowding the pan. Return all the chicken to the pan, if necessary, and pour the cognac into the pan. Carefully ignite the alcohol and allow the flames to subside. Add the tomato paste, broth, bubbly and half the cream, stirring to combine. Allow the chicken to simmer for 30-35 minutes or until it becomes tender. Remove the chicken to a warm platter and set aside. Add the remaining cream to the sauce, stirring to combine. Simmer until the sauce thickens slightly, about 5-8 minutes. Pour the sauce over the chicken and serve. Frost Waltz by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100516 Artist: http://incompetech.com/ |
| Category | Entertainment |
| Tags | chicken dish | how to cook chicken | how to simmer chicken | chicken recipe | recipe | cooking | champagne | brut | sparkling wine | cava | prosecco | new year's eve | party | how to | leftover alcohol | alcohol | igniting alcohol | how to ignite alcohol | zwilling | non-stick skillet | using a non-stick skillet | skillet dishes | creamy dishes | creamy chicken recipe |
