Champagne Chicken Salad Recipes

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.

Steps:

• Combine the mayonnaise, sugar, Champagne, and vinegar. Whisk together until blended.
• Combine the salad dressing (above) , chicken, apples, pears in a bowl, and mix well. Serve over lettuce. Sprinkle with feta cheese.

Steps:

• In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
• Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
• Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
• Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
• To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
• Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.

Steps:

• Salad:.
• 1. Mix first 8 ingredients into salad bowl.
• 2. Drizzle on dressing and toss.
• Spiced Pecans:.
• 1. Heat first ingredients in saucepan until thickened.
• 2. Stir in pecans.
• 3. Spread hot pecans on piece of wax paper.
• 4. When cool, break into chunks
• Dressing:.
• 1. Mix all ingredients.
• 2. Whisk together until blended.