CHICKEN IN CHAMPAGNE SAUCE RECIPES

Steps:

• Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
• Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
• Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
• Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
• Transfer breasts to warm serving dish.
• SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
• If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
• Serve on heated plates.

Steps:

• Preheat the oven to 200°C (approximately 400°F). Rinse chicken, pat dry, divide into 6 parts and season heavily with salt, pepper and paprika.
• In a roasting pan, heat butter and fry chicken pieces on all sides until golden brown. Then bake in preheated oven for 15-20 minutes.
• Peel vegetables, trim and cut into large pieces. Heat oil in a pan and fry vegetables briefly. Deglaze the pan with champagne and cook over medium heat for 5-10 minutes. Strain through a fine sieve into a new pot.
• Bring sauce to a boil and season with salt, pepper and truffle paste to taste. Reduce heat and simmer for another 10 minutes. To serve, arrange chicken pieces on a preheated platter, drizzle with champagne sauce and garnish with freshly grated truffle.