Sunday, April 19, 2015
ZESTY CHICKEN IN CHAMPAGNE SAUCE
The lemons I used are Seville lemons (bitter oranges) that grow on about half a dozen of our trees. They are going over now, but I've had so much fun creating recipes using them! They are less acidic than regular, yellow lemons, believe it or not. They are also used in making marmalade. I might just try that with the remainder of my lemons. The lemon peel is more orange in color as you can see in the photos. Here below is a photo of my lemons which look a lot like oranges...NOT! lol
ZESTY CHICKEN IN
The flavors in this dish were rather amazing to say the least, however, it is probably more of a grown-up taste due to the champagne. You may also use a dry white wine, instead. I can't wait to make this for my family when they visit. It's easy, a bit fancy, and delicious. I think you will like it as much as we did! It's great company food as well.
4 tbsp butter 60 mL)
4 large chicken breasts
Seasoning salt, to taste
Black pepper, to taste
1 tbsp bacon fat (15 mL)
1 lb sliced, fresh mushrooms (0.45 kg)
Salt, to taste
1/2 cup chicken stock (125 mL)
1/2 cup grated Parmesan cheese (125 mL)
(the kind in a can)
1/4 cup champagne, OR dry white wine (60 mL)
1/4 cup lemon juice (60 mL)
2 tbsp lemon peel (30 mL)
1 cup whipping cream (250 mL)
1/2 tsp cornstarch, OR arrowroot powder, optional (2 mL)
Parsley for garnish, optional
Preheat oven to 350°F (180°C).
In nonstick frying pan in 2 tbsp (30 mL) butter and over medium high heat, sear chicken breasts on both sides. Lower heat and cook about 4 minutes each side. While cooking sprinkle chicken on both sides with seasoning salt and black pepper, to taste. Repeat with remaining chicken breasts.
Place chicken on greased cookie sheet and bake 20 to 25 minutes, or until white throughout (no pink), but still moist and tender.
In nonstick frying pan, in bacon fat and over medium heat, fry mushrooms, tossing to combine with bacon fat. Season with salt. Place lid on pan with the lid slightly off and allow the moisture to evaporate. Cook a little while longer. Set aside.
In frying pan, combine chicken stock, Parmesan cheese, champagne, OR dry white wine, lemon juice and lemon peel. Bring to the boil and stir in cream. If using, in small bowl, stir cornstarch, OR arrowroot powder into some of warm liquid and add back to pan. Add mushrooms. Cook until sufficiently thickened but not too much (it will continue to thicken as it cools down and you will have to add water to thin the sauce). To serve pour Champagne sauce over chicken breasts and garnish with parsley.
Yield: 4 servings
37.0 g protein
39.8 g fat
1.8 g fiber
7.9 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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