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Essential FOOD GROUP
2 tablespoons olive oil
3/4 cup champagne
1/2 cup light cream
1/4 cup each: Chopped scallions (or chives) and parsley
1. Mix the flour and Cajun seasoning. Dredge the chicken.
2. Melt the butter with the oil in a large skillet. Sear the chicken on both sides until golden and crispy.
3. Deglaze the pan with champagne;, scrape up any bits and cook the chicken until cooked through, about 5 to 6 minutes.
4. Add the light cream, scallions and parsley, and continue cooking until heated through.
- By Renee Whyte, adapted from Entirely Entertaining in the Bonnet House Style (Bonnet House Alliance, 2001).
Per serving: 475 calories, 36 grams protein, 21 grams carbohydrates, 0.5 gram sugar, 24 grams fat, 131 milligrams cholesterol, 146 milligrams sodium, 2 grams dietary fiber.
Polenta With Champagne and Preserves
Makes 4 servings
1 box of polenta (or 1 cup yellow cornmeal)
4 cups water
Salt and pepper to taste
1/2 bottle good-quality champagne
2 tablespoons sugar
1/4 tablespoon lemon zest
1/2 tablespoon butter, melted
3-4 teaspoons raspberry
