Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Champagne Chicken Fricassee
- add review
- #124629
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 pound boneless chicken breasts
1/8 teaspoon pepper
1/8 teaspoon dried tarragon
1/2 lemon, juice of
1/4 cup butter
2 shallots, chopped
1/2 pound shrimp, cleaned
1 cup light cream
1 egg yolk
1/4 cup dry champagne
1 teaspoon salt
1 pinch cayenne pepper
directions
Rub chicken with pepper. Sprinkle with tarragon and lemon juice. Cover and marinate for 10 minutes.
Remove chicken from marinade and dry thoroughly. Cut into 1/2-inch wide strips.
Heat butter in a large heavy skillet until foamy. Add chicken strips and cook for 4 minutes, turning frequently until evenly browned.
Add shallots and saute for 1 minute. Add shrimp to pan and saute, stirring constantly, for 1 minute. Beat cream with egg yolk. Stir into chicken mixture and heat gently. Do not let sauce boil.
Pour in champagne and continue to reheat gently, still not allowing sauce to boil. Season with salt and cayenne pepper.
Transfer to serving dish and serve hot.
added by
pamela
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments