Daytime Tri-Cities May 9, 2014
I had prepared the champagne bottle for Amy to pop the cork and make a fun scene.
I unwrapped the top, and unwound the wire that holds the cork on all the while reading “WARNING ON THE SIDE OF THE BOTTLE”, but ignoring it. Shoot, I’d popped many a cork in my day. We were going to make celebratory noises and a big to-do about using the bubbly in the dish.
But noooo….. POW! Went the cork, right beside my resting head as I was nonchalantly watching what was happening over where the cameras were pointing at Amy and Morgan. The studio techs JUMPED, thinking lights had blown. Morgan commented it was too bad the cork didn’t blow while we were on-air. It would have made for good TV.
CHAMPAGNE CHICKEN WITH ARTICHOKES AND OLIVES
|4 chicken cutlets, frozen for 30 minutes, sliced horizontally into cutlets and pounded even||1 tablespoon olive oil|
|3 tablespoons butter||1-1/2 cups brut (champagne)|
|3 tablespoons flour, divided||1/3 teaspoon allspice|
|1 teaspoon cornstarch||¾ teaspoon dried basil|
|1 cup artichoke hearts (marinated artichoke hearts drained)||1/3 teaspoon sweet paprika|
|2 tablespoons dry-toasted almond slivers||1/3 cup olive (Greek — pitted and halved)|
Mix 2 tablespoons flour and 1 teaspoon cornstarch. Dredge the chicken breast cutlets in flour and cornstarch mixture.
Heat a large skillet on medium heat. Add olive oil. Add chicken cutlets, and cook on both sides until chicken is browned on both sides. Remove chicken and set aside.
In pan with drippings, add butter and cook until melted. Add champagne, and turn heat on medium high. Add allspice, basil, and paprika and mix well.
Add in flour while continually stirring. Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
Add artichoke hearts and olives, and turn heat back to medium. Return chicken cutlets to pan, spooning sauce over them.
Lower heat and add pine nuts, lightly mixing them into mixture.
Serve chicken with the artichoke, olive, and pine nut mixture over it.
Serving suggestion: penne pasta salad with green beans and lemon vinaigrette.