Tuesday, January 15, 2013

Panko Chicken with Champagne Sauce

Panko Chicken with Champagne Sauce
A couple weeks ago I signed up for a food challenge - I love these things... it gives me a chance to look at recipes and try something new.  This challenge was interesting because the secret ingredient was champagne but no drinks or cocktails - had to be used in baking or cooking.

The challenge is being hosted by:

Julia @ This Gal Cooks
Carrie @ Frugal Foodie Mama



I decided to go savory, figuring most people would go for the baking.  I was interested in coming up with some sort of creamy sauce that could be served over chicken.   The chicken turned out great by using panko crumbs and frying in hot oil.  The coating was not greasy and very crispy.

Recipe Source: Semi-Original after much web surfing!


The following veggies were used and I really made this my own recipe by adding fresh thyme... it gave it a distinct flavor.


I bought a small 4 pack of champagne since I only needed a small amount... and now have 3 more bottles to use up - I'm sure I will find some other good recipes from the challenge!



This really was a fun recipe to make... my official taste tester was quite pleased!  Head over to one of the hosts to see the other recipes either today or tomorrow. 

Panko Chicken with Champagne Sauce Serves: 2 Calories: NA Prep Time to Table: 30 minutes
Recipe : Semi-Original

 Ingredients:
Sauce:
-3 T butter
-1/2 cup finely diced celery
-1/2 cup finely diced white leeks parts
-3/4 cup finely diced baby bella mushrooms
-1/4 cup chicken broth
-1 T flour
-2/3 cup dry champagne
-2/3 cup heavy cream
-1 tsp fresh thyme leaves
 Chicken:
-about 2-3 chicken breasts pounded very thin
-flour
-one egg
-panko bread crumbs Preparation:

For sauce - Melt butter and sauté celery, leeks, and mushrooms for 4 minutes. Add chicken broth, a little salt, cover and cook on low for 5 minutes then whisk in flour and constantly stir for 1 minute, whisk in broth and the heavy cream, thyme cover and simmer for 3-4 minutes on low… do not let boil.

For chicken – S&P chicken then dredge in flour, then dip in egg that has been beaten with 1 T of water. Place in crumbs and be sure to press crumbs onto chicken. In a large skillet heat enough oil to be about ¼” inch and heat until it is hot enough so chicken will start cooking and crisp up when added. Cook on each side about 4 minutes – only turn once. Crumbs should be golden brown. Serve sauce over chicken.

Notes:

6 comments:

  1. Your dish looks so yummy! Isn't this fun to see what everybody makes?

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  2. MMM looks lovely! Since I bought a sparkling wine specifically for the challenge we have some real champagne leftover. I will definitely have to try this! Thanks for sharing.

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  3. This looks delish, Deb! Haha, when we get to MN, I'm stopping by and you will have to make this for me! ;) Thanks for participating in the Spiked! Challenge. :)

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  4. Hi Deb! That dish looks yummy! And, I was checking out your "tools" section, and you have a pasta maker! I think my husband could live off pasta, he likes it so much! Anytime we go out to each, which isn't much because I like to know that my food didn't land on the floor, before it landed on my plate, lol!, he always orders some kind of pasta. By the way, thanks for becoming a follower through the linky party! I'm your newest follower, yay! Have a great day!

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  5. I love chicken with panko Breading and your sauce sounds divine, champagne and mushrooms together makes me drool! sounds super yummy!

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  6. Fellow contestant here! This definitely looks like something I would make. The chicken looks so crispy, and the sauce so creamy. Yum! Good Luck!

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