Champagne Chicken and Reisling

imageI really like this wine, Schlink Haus Reisling and Spätlese, both are sweet wines from Germany. They are quite reasonable at $10 per bottle. These are very enjoyable on a hot summer’s day. Oh, I can’t wait!

The chicken was more of an experiment, however  a nice surprise!

We soaked our chicken breasts in cola for a day to tenderize them.

4 chicken breasts, skinned and boned
2 tbsp. butter, melted
1 tbsp. olive oil
3/4 c. champagne or dry white wine
1/4 c. shallots
1/4 c. mushrooms
1/2 c. whipping cream

 

 

Heat a large pan and brown the shallots and mushrooms, put in dish. Then brown the chicken breasts. Remove and cover. Pour champagne into pan and deglaze. Put chicken, shallots and shrooms back into pan. Cook until chicken is cooked or 165F. Remove chicken and add cream. Stir and cook until thickened, about 5 minutes. I cooked rice to go with this and poured the sauce over both.

© Ilex ~ Midwestern Plant Girl

16 thoughts on “Champagne Chicken and Reisling

  1. I think I will try the Champagne Chicken but I’ll wait till she goes away because then I won’t have to explain that one of my “loser Blog friends” gave me the recipe. It looks and sounds like my kind of dinner. PS. meaning to ask for a while. Is there a German connection?

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    • This was pretty good. It was served at my wedding reception. Yum! I’d been trying to make it for awhile.
      I was born in US, but both sides of family are all German. My mom cooked many German-type foods. My fav? Schweineschnitzel & Spätzle in a lemon caper sauce (translated) breaded pork with lumpy noodles. 😀

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