Chicken In Cava Recipes

CHAMPAGNE CHICKEN

Champagne Chicken image

Elegant and easy. Serve over hot rice.

Provided by Barbara Edwards

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 ½ cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

Steps:

Lightly dust chicken breasts with flour and a little salt and pepper.
In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g

CHICKEN IN CAVA

Chicken in Cava image

Provided by Melissa Potter

Categories Chicken Garlic Herb Bake Marinate Low Sodium Rosemary Sparkling Wine Healthy Thyme Bon Appétit Los Angeles California

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 cup dry cava or other sparkling wine
12 fresh thyme sprigs or 2 teaspoons dried, crumbled
2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
2 large fresh rosemary sprigs or 1/2 teaspoon dried, crumbled
4 chicken breast halves

Steps:

Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally. (Can be prepared 1 day ahead.)
Preheat oven to 350°F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade. Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes. Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan. Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken and serve.

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