Unlike Mireille, I am not enough of a Champagne aficionado to splurge on Veuve Clicquot for food, and never drink Vermouth or Pernod. The first change therefore is to use a cheaper Champagne instead of the exalted version the CEO of that company uses. There is no question however, that even though the wine cooks off while roasting your chicken, the better the wine, the better the taste.
By all means, use Clicquot Yellow Label Brut, but if your taste runs more like mine, after a soupçon or two, I just as soon switch to something else. Since this recipe calls for Champagne, go for enough “poople” as we used to call it in Holland during my student days, to cook with and buy a half bottle of something a bit more affordable (not sweet, please). Spend your money on wine you like to drink, I’d say!
Mrs. Guiliano: “Chicken has the reputation of going well with almost any wine, white or red, but here I have a strong preference for a red from the southern Rhône” and I am with her on the reds over white. Today it is a Malbec from Argentina. I have tried it before (been happy with Rhône) and think it will go well with the chicken. We’ll see!
The instructions are pretty straightforward, easy to follow and result in a truly moist and tender chicken breast, ‘ello Mr. Purdue; merci, madame!
We sautéed the mushrooms in a little olive oil with some butter, thyme, shallots and a little port wine: just the ticket to heaven.
Add the brown rice, some peas for color, and voilà, another culinary masterpiece at less than 300 calories per serving. I could not finish this dish, the wine worked well!
Compliments to the chef, your gourmand,
- 3 oz Chicken
- 1/2 cup / 95g Brown rice
- Mushrooms to taste
Amount per Serving:
- Chicken: Calories 120 Calories from Fat 14
- Brown Rice: Calories 106 Calories from Fat 8
- Mushrooms: Calories 15 Calories from Fat 0.2g
Total per Serving:
Less than 250 Calories per serving! Not Bad!