Champagne Poached Chicken with Grape Salad (Sandra Lee) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons butter |
1 large shallot, finely chopped |
1 (750-ml) bottle champagne |
1 tablespoon freshly chopped parsley leaves, plus more for garnish |
2 teaspoons lemon juice |
1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry |
1/2 cup heavy cream |
1 tablespoon white sauce mix (recommended: knorr) |
grape salad, recipe follows |
1 cup coarsely chopped red seedless grapes |
1 tablespoon freshly chopped parsley leaves |
1 tablespoon red wine vinegar |
1 tablespoon extra-virgin olive oil |
2 scallions, sliced |
salt and freshly ground black pepper |
Directions:
1. In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
2. Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
3. 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.
4. 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.
5. To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
6. Grape Salad:
7. Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.
|
|