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CHEF LOVE'S CHAMPAGNE CHICKEN
Boneless chicken lightly browned in garlic olive oil, then simmered in a champagne, fresh basil, and mushroom sauce
3 tablespoons olive oil
2 cloves of fresh garlic, peeled and cut into large pieces
Boneless, skinless chicken (4 thighs & 4 breast halves - fat trimmed)
½ cup (one stick) butter, cut into several large chunks
1/4 teaspoon seasoned salt
1 cup fresh basil leaves cut into large pieces
2 cups fresh mushrooms, sliced
1 bottle of champagne
HEAT the olive oil in a deep cast iron or heavy skillet (with cover), on medium- high heat.
SAUTE' the garlic pieces until toasted, then remove and discard.
SCORE the chicken pieces diagonally across the smooth side of the thighs and breasts making several scores about 1/8 inch deep.
BROWN the chicken, a few pieces at a time, in the olive oil for about 2 minutes on each side. Return all the chicken to the skillet, stacking the pieces with the scored side up.
SCATTER the butter chunks over the chicken. As the butter melts, add the seasoned salt, fresh basil, and mushrooms.
POUR enough champagne to completely cover all.
SIMMER on medium heat, covered, for 30 minutes allowing the butter/champagne mixture to reduce to a rich sauce. Serve the champagne chicken garnished with a leaf of fresh basil. Yield: 6-8 servings.
Prep: 15 min., Cook: 40 min.
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This recipe is great with a meatless Italian red sauce over angel hair pasta.
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