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
-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
-about 2-3 chicken breasts pounded very thin
-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.