Champagne ChickenSubmitted by: SKINNYPINKCOW
Introductiona low-fat way to enjoy a yummy twist on traditional chicken. You can serve over couscous or rice. a low-fat way to enjoy a yummy twist on traditional chicken. You can serve over couscous or rice.
1/2 c. all purpose flour
1/2 tsp. salt and more to taste
1/2 tsp. freshly ground black pepper and more to taste
2 whole boneless skinless chicken breasts, well rinsed, patted dry, halved, and trimmed
3 tbsp. butter, margarine (used for nutritional info on this recipe), or light oil
juice of 1 lime
1/2 c. champagne
1/2 lb. mushrooms, sliced
1/4 tsp. freshly grated nutmeg
Add the lime juice and champagne to the skillet and stir to scrape up the bits from the bottom of the pan. Let the sauce simmer over medium-low heat until alcohol burns off. Add the mushrooms and nutmeg and cook until mushrooms soften and the sauce reduces by one quarter to one-third, 5 minutes. Return the chicken to the skillet and cook over medium heat until the chicken is cooked through, 5-8 minutes more. Adjust seasonings with additional salt & pepper, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SKINNYPINKCOW.