This recipe has developed over the years. It started a s a recipe in Southern Living, but it was a bit bland. So I tinkered with it. Then, a few years back, Rachael Ray made something similar, so I took a page from her playbook and sometimes add in some red grapes.
- 1 cup champagne
- 1/2 cup chicken broth
- 4 skinned and boned chicken breasts (I pound them I tiny bit)
- 1 cup whipping cream
- scant 2 tsp Dijon mustard
- small clove minced garlic ( i use a pretty small clove to keep the flavor more on the "delicate" side)
- pinch of ground red pepper
- pinch salt
- red, seedless grapes - cut in half
- Bring champagne, and broth to a boil in a large skillet.
- Add chicken - reduce het. Cover, and simmer until chicken is tender (about 10 - 15 minutes depending on size and thinckness of chx. Sonce I poind mine a bit, it usually right at 10 minutes.)
- Remove chicken and keep warm.
- Whisk in the whipping cream, mustard, garlic, pepper, and salt.
- Simmer over medium heat, whisking occassionally, until thickened. (about 10 minutes)
- Add chicken and grapes (if you are using them) back to the skillet and heat through.
I have served this with several types of pasta, but orzo with parsley is my favorite. My other favorite accompaniment is asparagus or thin, French green beans (haricots verts). The asparagus I like to roast, and the beans I like to blanch and then saute in a little butter with a bit of shallot and garlic and finish with the tiniest pinch of nutmeg.