Monday, November 2, 2009

Champagne Chicken

Champagne Chicken!

I was in a pinch for dinner last week and hadn't gone to the Market - having been way too busy! I assessed my fridge and freezer. I had some raw chicken strips and I was going to make a homemade marinade, but I had nothing with acid - no lemons - nothing.

So, I pulled out my one of my favorite Salad dressings -- Girard's Champagne Salad Dressing -- that I have loved since college. I wasn't sure if this would work as a Marinade so I did a quick Google search and sure enough, the Girard's website they recommended using the dressing as a Marinade.

To Do:
* Marinade the Chicken in the dressing for a couple hours.

* Heat a saute pan to medium/medium high, drizzled a bit of good Extra Virgin Olive Oil and saute the chicken until it is golden brown all over. (about 4-5 minutes per side depending - just monitor closely)

HOW EASY IS THAT - AND it tastes much fancier than it obviously is. You could EASILY use this to serve for company because it tastes rich and complicated. The Chicken was tender & had a nice tang, slight bit of spice, and really just was one of the most delicious and easy pieces of chicken we've had in a very longtime.

Serve It With:
* Porcini Mushroom Risotto
* Green Salad with a light but creamy dressing

Let us know if you try this and what you think! If you haven't had Girard's you gotta try it. It makes a great salad dressing for a special occasion too - especially if you don't have time to make something from scratch!

Do what you do, eat what you like!
-The Wilsons

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