NCANGELONE Profile - (1020225)

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Member Since: Feb. 2001
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Recipe Reviews 1 review
Champagne Chicken
Agree with some previous review - as this recipe stands it is rather bland. This is what i would do to liven it up: cook chix first, in olive oil and garlic and then remove from pan. Deglaze pan with the champagne - using 1 cup and 1 cup chix stock. Let simmer for alchohol to evaporate, add rosemary, thyme, basil, s/p to taste. Add mushrooms, then 1 cup cream, not 2. Replace chix and let simmer for about 10 mins. Add a little cornstarch disolved in water to thicken if preferred. Serve over orzo, not rice. This would be very similar to a chick marsala type recipe.

5 users found this review helpful
Reviewed On: Feb. 15, 2001
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