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CHAMPAGNE
CHICKEN
By Chef Sean Culpepper
8oz chicken tenderloin
1 cup all purpose flour
1tsp lawrys season salt
1 tsp paprika
1/2 cup mushrooms sliced 1/4 inch
1/2 cup artichoke hearts rough chopped
1 tbl spoon sundried tomatoes
1 tbl spoon green onions
1 cup champagne
4oz unsalted butter
2oz oil oil
For
seanoned flour:
In mixing bowl combine flour, lawrys and paprika and blend thoroughly.
For main dish:
In sauté over medium heat add oil and 1/2 of the butter and heat
until bubbling. Lighly dredge chicken tender in seasoned flour and shake
off excess. Place in sauté pan and cook until golden brown when
finished set to the side on plate. Return pan to stove and increase
heat to high add 1/2 champagne and mushrooms, artichokes, sundried tomatoes
to pan and sauté until pan is almost dry. Add remainder of champagne
and reduce by half remove from heat and add rest of the butter slowly
stirring. Salt and pepper to taste pour contents over top of the chicken
and garnish with green onions.
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