I love bubbly so this recipe from General Manager Laura Mohseni at Riverbench Vineyard and Winery immediately caught my eye. Here is a note from Laura and her chicken recipe for Champagne Chicken with 2008 Riverbench Cork Jumper.
When my mom was in cooking school at La Varenne in France she learned to make this dish. It’s so simple but so luxurious and decadent. Use a little sparkling wine to make the chicken, then enjoy the rest with it- you won’t be sorry!
Yield serves 4
• 2 tbsp. flour
• 1 tsp. salt
• Dash of pepper
• 4 chicken breasts
• 2 tbsp. butter
• 1 tbsp. olive oil
• ¾ cup champagne or sparkling wine
• ½ cup sliced mushrooms
• ½ cup whipping cream
Combine the flour, salt, and pepper on a plate. Dredge the chicken breasts.
In a skillet, melt the butter and olive oil together on medium-high heat. Add the chicken and brown, about 4 minutes per side. Add the champagne and cook over medium heat for about 12 minutes or until chicken is done. Remove chicken and set aside.
Add the mushrooms to the skillet and brown, 4 minutes. Add cream and reduce the heat to low, stirring constantly until thickened. Add the chicken and warm through.
What sparkling wine did you use and more importantly drink?