FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Here today showing us how to make champagne chicken is Eric Yeagle from Carrabba's Italian Grill.

 

The recipe:

CHAMPAGNE CHICKEN

Serves one (1) 
 

1 tablespoon   Olive Oil

pinch Kosher Salt

pinch Black Pepper

1 each     Chicken Breast (Split, Cleaned, Pounded ¼ ")

    Flour

¼ cup    Sliced Mushrooms

2 tablespoons   Champagne (Dry)

1/3 cup    Heavy Cream

pinch    Kosher Salt

pinch    Fresh Ground Black Pepper

2 tablespoons   Jumbo Lump Crabmeat

3 Strips    Fresh Roasted Red Bell Peppers

Small Pinch   Tarragon (Chopped, Fine) 
 

  1. Place olive oil in a 10" sauté pan over high heat. Season the chicken breast with kosher salt and black pepper then dust with flour. Reduce heat to medium. Sauté the chicken until golden brown on one side about 1.5 minutes. Then flip and add the sliced mushrooms

 

      2.    Cook chicken and mushrooms until almost done. Then add champagne and reduce for 1 minute or until slightly thickened.

     3.    Add cream, kosher salt and black pepper. Then add crab meat, roasted red peppers, and tarragon, heat until sauce thickens to a creamy consistency. Be careful not to break up the crab meat.  Once the sauce is thickened, place chicken on plate and spoon the sauce and remaining ingredients on top of the chicken.