Champagne Glazed Chicken Recipes

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

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:

• Grill, bake or pan-sear chicken breasts until no longer pink in center.
• In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
• Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
• Return chicken to pan and turn chicken several times to glaze.

Steps:

• In a large bowl, whisk together the confectioners' sugar, champagne and citrus zest until the mixture is smooth and without lumps.

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:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Steps:

• Preheat oven to 350F degrees.
• Spray 8X8 baking dish with butter flavored cooking spray.
• Arrange chicken pieces in prepared baking dish.
• In a small bowl, combine ketchup, Italian dressing, and pepper.
• Drizzle sauce mixture evenly over chicken pieces.
• Bake for 35-40 minutes or until chicken is done.

Steps:

• Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
• Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
• Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
• In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

Steps:

• Whisk together the flour, salt, pepper, and grated Parmesan.
• Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
• Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
• Add half of the chicken pieces, do not crowd the pan.
• Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
• Add the champagne and mushrooms to the pan.
• Use a spatula to scrape up the browned bits.
• Reduce the sauce by half.
• Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
• Heat until sauce thickens to a creamy consistency.
• Serve chicken and sauce over angel hair pasta.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
• Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
• Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

Steps:

• Rinse chicken breasts, remove excess fat. Pat dry. Place in a baking dish.
• Combine the glaze ingredients. Brush both sides of chicken breasts generously with glaze. Place skin-side up.
• Bake at 375 for 10 minutes. Brush again on both sides with glaze. Turn skin-side down.
• Bake 10 minutes, turn again and brush with glaze.
• Bake 5 minutes or until chicken is no longer pink. (Make a small incision in thickest part of breast).
• Serve hot from oven or at room temperature. Brush with additional glaze, if desired.
• Tips: The skin can be removed from the chicken breasts if you are trying to lower calories.
• Before turning chicken skin-side down, pour off any juices that collect in dish. This will allow a better glaze to form.