Time to start munching and crunching your way to a gala Christmas feast.
Orange eggnog punch, Shrimp Cocktail, Sausage bites, Roasted lamb, Gingerbread cookies, Christmas fudge, apple pie and fruit cakes...wow! wish I had a genie like Aladdin, who'd produce all these titillating flavors at my command. But I believe if you want something, then you got to strive hard for it. And when so many new recipes are out in the market, why not try a hand at cooking them?
Chicken in Champagne sauce
2 whole chicken breasts, boned
Freshly ground pepper
4 tablespoons butter
1/2 cup finely diced fennel or celery
1/2 cup finely diced white part of leeks
3/4 cup finely diced mushrooms
1/4 cup or more chicken broth
Flour for dusting
2/3 cup champagne
2/3 cup heavy cream
Take the 2 whole chicken breasts and cut them into 4 pieces. Remove the skin and bits of fat. Season lightly with salt and pepper on both sides, then place them between two sheets of wax paper. Flatten evenly with a meat pounder. Heat 3 tablespoons butter and saute the diced vegetables in a large skillet over low heat for 1 minute. Keep stirring. Then add the broth, salt. Cover and cook gently for about 5 minutes, until tender. Add more broth if needed, remember the vegetables should not turn brown. Push the vegetables to the edge and add the rest of the butter. Dredge the breasts in flour, shaking off the excess and add them to the pan. Saute the pieces for 30 seconds on one side, then turn them over. Add the vegetables and the champagne. After it has boiled up, stir in the cream, cover, reduce heat, and let it cook for 5 minutes. Check if the sauce has thickened, in case of excessive thickening, stir in a little broth or cream. Taste.
Serve hot with rice.
Yield: 4 servings
There is more to come. So keep dropping in for more inputs on Christmas food delights.