Trader Tuesdays

It feels a bit odd to post a recipe that includes champagne during these economic times. Go ahead, do it. You can buy an individual Sophia or you can substitute a nice dry white. When times are tough, you can enjoy a lovely, elegant (but EASY) dinner at home.

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.

Champagne Poached Chicken

• 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.