The delicate flavors of Lucien Albrecht Cremant d'Alsace Brut Rose go well with soft chicken breasts and a creamy mushroom sauce in this recipe. The bright acidity and hints of red fruit in the wine go well with the richness of the sauce, making for a great pairing.
Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1 cup Lucien Albrecht Cremant d'Alsace Brut Rose. 1/2 cup chicken broth. 1/2 cup heavy cream. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh parsley.
Instructions: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned and cooked through, about 5-6 minutes per side. Remove from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are golden brown, about 5 minutes. Deglaze the skillet with Lucien Albrecht Cremant d'Alsace Brut Rose, scraping up any browned bits from the bottom of the skillet. Stir in chicken broth, heavy cream, and Dijon mustard. Bring to a simmer and cook until sauce has thickened slightly, about 5 minutes. Return chicken breasts to the skillet and cook for an additional 2-3 minutes, until heated through. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
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