Main Dishes
Champagne Chicken
Chicken breasts browned in butter and baked under a creamy white-wine and mushroom sauce.
servings
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Method
From the family
- The card writes 'make a roué' — i.e. a roux: cook the flour into the buttery pan drippings.
Read the story
A simple weeknight-fancy braise — chicken browned in butter, then baked under a creamy white-wine and mushroom sauce. The cook’s note on the card: “I use White Zinfandel.”