Categories: Chicken
Ingredients
- 1 Tablespoon olive oil
- 4 organic chicken breasts or thighs (skin on, bone in)
- sea salt and ground black pepper (to taste)
- 1 Large shallot (minced)
- 1 cup Brut Champagne
- 2 Tablespoon unsalted butter
- 1 cup sliced mushrooms
- 2 Tablespoons chopped, fresh tarragon
- fresh lemon juice (to garnish)
Directions
-
Preheat oven to 375 degrees. Heat olive oil in a large skillet.
-
Add chicken to skillet and seer for 3 minutes on each side.
-
Remove chicken, and place on a plate.
-
Remove pan from heat, and add shallots. Heat and stir for 1 minute.
-
Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
-
Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
-
Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
-
Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
-
Serve with brown rice and Haricot Vert (French green beans)