To get the ball rolling, I am sharing with you my recipe for a Chicken Pasta with a Champagne Cream Sauce...
What you will need:
1 lb of chicken breasts, sliced into 1 inch wide strips
Salt & pepper
2 cloves of garlic, minced
1 small shallot, minced
2 tbsp olive oil
2 tbsp butter
Juice of 1 lemon
1/3 cup champagne, plus a few splashes for poaching the chicken (I used an Asti.)
1/2 cup half 'n half
1 tbsp cornstarch
1/2 cup shredded Parmesan cheese
Heat the oil and butter in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Once the butter is melted add the chicken strips to the pan. Brown the strips on each side, then add a few splashes of champagne to the pan. Cook the chicken for an additional 3 minutes. Remove the chicken from the pan and set aside.
Turn the heat down to medium and to that same pan add the garlic and shallots. Saute for 2-3 minutes. Pour in the 1/3 cup champagne and the lemon juice and cook for about 3 minutes. Turn down heat to medium-low and then add the half 'n half. Whisk in the cornstarch. Cook the sauce for a few minutes to allow it to thicken.
Add the chicken back to the sauce in the pan and continue to cook until the chicken is done and heated through. Be sure to taste your sauce and season with salt and pepper as needed.
Serve the chicken and Champagne Cream Sauce over your choice of pasta. I served mine over a whole wheat thin spaghetti. Enjoy!
Okay, you all... now your turn! What fabulous champagne creations did you come up with??
Be sure to review the all the rules on the Spiked! Recipe Challenge Page and make sure you have included the Spiked! button in your entry post. :)
The linky is only open for 2 days! Once the linky closes, no more recipe submissions will be accepted! Please check back on January 22nd here and at This Gal Cooks for the announcement of the Spiked! Champagne Recipe Challenge winner!