Monday, November 19, 2012

Carrabba’s Champagne Chicken

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I really love the restaurant Carrabba’s, not only because they have good food, but that’s where my hubby and I went out to eat on our first date so it has some special meaning to me. I personally haven’t tried this dish at the restaurant so don’t have anything to compare it to. Overall the dish is really good, but we did have to add a little extra seasoning to it.

Carrabba’s Champagne Chicken
(Adapted from Plain Chicken)

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2 Tbsp olive oil
2 Tbsp butter
4 chicken cutlets
1/3 cup flour
2 Tbsp parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream (or evaporated milk)
pinch Kosher Salt
pinch Fresh Ground Black Pepper
1/8 tsp red peper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan.

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Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

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Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.

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Add half of the chicken pieces, do not crowd the pan.

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Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

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Add the champagne and mushrooms to the pan.

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Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.

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Heat until sauce thickens to a creamy consistency.

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Serve chicken and sauce over angel hair pasta.

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2 comments:

  1. Creamy mushroom chicken over pasta, oh yeah!

    ReplyDelete
  2. I find this easy to make and looks so delicious! Added to the fact that i love chicken.

    ReplyDelete