Champagne for the Chicken and also for the Cook…

by Ann
Easy, quick festive chicken dinner…
plus more…

Ingredients (for two – double or triple as needed)

One whole chicken breast – split in half and beaten. ( I have them do this at the butchers)
Can of small articoke hearts packed in water
Can of small pitted black olives
Cherry Tomatoes
Garlic salt
Brummel and Brown yogart butter
Champagne – any kind that you like ..( My fav is Veuve Clicquot – founded in 1772 by Philippe Clicquot-Muiron, Veuve Clicquot played an important role in establishing champagne as the beverage of choice of European nobility and the wealthy bourgeoisie Situated in Reims, Veuve Clicquot has been part of the Louis Vuitton Moet Hennessy group of luxury brands since 1987)

Pop the cork on the Champagne then pour in flutes and take sip.

Put garlic salt and parsley on Chicken breasts.

Spray with Pam

Put chicken in skillet… cook until browned on both sides.. add dollops of Brummel and Brown yogart butter as needed while cooking.

When chicken is done…add more butter, articoke hearts, black olives and cherry tomatoes and sprinkle with more garlic salt and parsley.
Splash with champagne…simmer…
Cover for a few.. then take off the lid and douse with more champagne. 

Serve with wild rice.

And for dessert!

Haagen-Daz Vanilla Bean Ice cream, topped with my ‘cranberry relish’ and a splash of Cognac along with a Pepperidge Farm Sugar cookie.  Enjoy while either sipping Cognac and, or Champagne.                                                                        


Now, you’re talking!
Then out to the patio for more Cognac while sitting around a fire…  Having fun yet? I sure did!

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