BCPL June A Book & a Recipe 3

Who doesn't love food and books, right? We're glad you're here to check out our June dinner and a book idea! This month we're making champagne chicken from Kristin Harmel's beautiful book The Winemaker's Wife.

Let's get cooking!

Champagne Chicken

Serves 4

Ingredients

4 thin-sliced boneless, skinless chicken breasts

Salt and black pepper

1-2 tbsp olive oil

1 large shallot, finely chopped

½ cup brut champagne (or dry white wine)

1 cup chicken broth

1 tbsp unsalted butter

2 tbsp minced fresh tarragon

Fresh lemon juice to taste

Instructions

1.      Season chicken breasts with salt and pepper.

2.      In a large skillet, heat 1 tbsp olive oil over med-high heat.

3.      Sauté the chicken just until done (no longer pink). About 5-6 mins each side.

4.      Ensure each one has enough oil to cook in.

5.      Remove cooked chicken to a plate and set aside. Tent very loosely with foil.

6.      Reduce heat in the pan to medium and sauté the chopped shallot in the oil until soft/translucent.

7.      Add the champagne (or wine) and bring to a simmer. Scraping any brown bits from the bottom of the pan.

8.      Add chicken broth, lower heat to low-med, and simmer about 6 more mins. Sauce should thicken slightly.

9.      Add butter and tarragon and stir until melted. Then remove the pan from all heat. Season with salt and pepper for taste.

Spoon sauce over chicken, drizzle with lemon juice, and serve!

Craving the book? Check out our ebook copy from WV Reads!

The Winemaker's Wife - West Virginia Reads - OverDrive

Did you give this dish a try? Maybe you love this author? Let us know! We love to hear from our readers on social media or even in person (sharing a sample maybe)!

As always, images and info are courtesy of other web pages like author sites, WV Reads, Google, etc.