Directions:
- In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
- Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
- Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
- Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
- To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
- Grape Salad:
- Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.94 Kcal (1566 kJ) | ||
| Calories from fat | 183.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.4g | 31% | |
|---|---|---|---|
| Cholesterol | 136.46mg | 45% | |
| Sodium | 576.54mg | 24% | |
| Potassium | 731.83mg | 16% | |
| Total Carbs | 14.72g | 5% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 36.25g | 72% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 128.53 Kcal (538 kJ) | ||
| Calories from fat | 63.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 31% | |
|---|---|---|---|
| Cholesterol | 46.91mg | 45% | |
| Sodium | 198.16mg | 24% | |
| Potassium | 251.54mg | 16% | |
| Total Carbs | 5.06g | 5% | |
| Sugars | 3.13g | 36% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 12.46g | 72% | |
| Vitamin C | 3.2mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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