Mimosa Chicken

Servings:

Cooking Time:

Ingredients:

• 1 whole chicken breast, split and trimmed. If you wish, to cut the cooking time down, you can use a tenderizer to flatten the chicken some, reducing the cooking time in the oven.
• 1/2 cup champagne
• 1 cup orange juice, not concentrated
• 2 tbsp light brown sugar
• A pinch of fresh rosemary
• 2-3 drops of vanilla extract
• Salt and pepper to season the chicken, if desired
• 1 tbsp vegetable oil or whatever oil you desire (other oils add different flavors).

Instructions:

• Preheat the oven to 350° F.
• Season the chicken with the salt and pepper.
• In a medium skillet, heat the vegetable oil over medium to medium-high heat.
• Add the chicken breasts to the pan and sear 5 minutes per side.
• Remove the chicken from the pan and place onto a baking sheet. Place in the oven and bake for 15-20 minutes.
• Using the same pan, over medium heat, add the champagne to deglaze the pan. Reduce by half.
• Add the orange juice, vanilla extract and rosemary and bring to a low simmer.
• Stir in the brown sugar until it dissolves. Simmer for 5 minutes.
• Remove the sauce from the burner and strain out the rosemary with a sieve.
• Return the sauce to the pan and bring it back to a low simmer.
• To thicken the sauce, use a tsp of corn starch mixed with water and slowly stir into the sauce to desired thickness.
• By this time the chicken should be cooked throughout. Serve the chicken over a bed of rice pilaf, or plain white or brown rice, and pour the sauce liberally over the top.