This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Chicken Breasts with Peaches & Champagne Sauce - TastyPlanner.com
the champagne sauce is light and flavourful
Recipe Source: TheRecipeWorks
3 cups ripe peaches (about 4 medium-sized) peeled and sliced
9 tbsp fresh lemon juice
3 whole chicken breasts (about 3 pounds), skinned, boned, halved
sea salt and freshly ground white pepper to taste
3/4 tsp paprika
3 tbsp vegetable oil, divided
6 tbsp unsalted butter, divided
3/4 cup chicken stock
3/4 cup brut Champagne
1 1/2 cups finely chopped shallots
Toss sliced peaches with lemon juice to keep them from turning brown and set aside.
In a sauté pan over medium high heat, melt 3 tbsp butter with 2 tbsp vegetable oil.
Add the chicken, sprinkle with salt, pepper & paprika and sauté for 2-3 minutes on each side.
Do not overcook. Remove to a platter and set aside.
Drain the peach slices. Add to the pan and sauté for about 2 minutes.
Remove to the platter with the chicken. Cover to keep warm.
Add 1 tbsp oil to the pan. Add the shallots. Cook until they become translucent.
Continue cooking further until they caramelize.
Deglaze the pan with Champagne. Use a wooden spoon to scrape up any brown bits that have stuck to the pan.
Reduce liquid to almost a syrup.
Add the chicken stock cook until liquid is reduced by almost two-thirds.
Whisk in remaining 3 tbsp butter, one at a time.
When the sauce is slightly thickened, return the chicken and peaches to the pan and heat through for about 2-3 minutes.
Remove chicken to the warm platter.
Top with peaches.
Serve sauce separately. (if you are serving the plates, begin by putting a little sauce on each plate. Put a chicken breasts on top and surround with peach slices)
- Times saved to recipe box: 4
- Times Recommended: 0
- Times added to planner: 0