Chicken Au Champagne
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 (12 ounce) chicken breasts (with skin and bone)
- 1 shallot, quartered
- 1 cup champagne
- 1 dash cervil tarragon (optional) or 1 dash thyme (optional)
directions
- Place chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season. Pour half a cup of the champagne over breasts.
- Place pan under the broiler, skin side down for 3 minutes until skin is nicely brown. Turn and broil other side for 5 minutes.
- Remove from broiler, baste and add the remaining ½ cup of Champagne. Place in 475° F oven for 30 minutes, basting once or twice.
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RECIPE SUBMITTED BY
<p>I love to cook & enjoy great food. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>