Champagne Chicken

I have only been to Carrabba's once. I went to the original Carrabba's on Kirby (still owned and operated by the Carrabbas and Mandolas and not part of the chain) to settle a bet about the best mussels in Houston. My pick was Cafe Rabelais and my friend's was Carrabba's. I won the bet and I haven't been back to Carrabba's since. This recipe from See Aimee Cook intriqued me nonetheless, I have not had the champagne chicken at Carrabba's, but this dish is amazing. I adore champagne, it is my most favorite beverage. The champagne flavor comes through beautifully and the meal comes together in under 30 minutes, perfect for a weeknight.

Carrabba's Champagne Chicken

¼ cup + 2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons grated parmesan cheese
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
½ pound mushrooms, quartered
½ cup dry champagne
¾ cup half and half
¼ teaspoon red pepper flakes
¼ teaspoon tarragon
8 ounces angel hair pasta, cooked and drained

Preheat the oven to 200 degrees.

Mix together the ¼ cup flour, salt, pepper, and grated Parmesan. Pound your chicken to ½ inch thickness. Dredge them thoroughly in the flour mixture, until well coated.

Heat the olive oil and butter in a large skillet on medium high heat. Brown each piece of chicken until done, about 3 minutes per side. Remove the chicken from the pan and place on a baking sheet, keep warm in the oven.

Add the mushrooms and 2 tablespoons flour to the pan. Sauté for about a minute. Add the champagne and use a wooden spoon to scrape up the browned bits. Reduce the sauce by half. Whisk in half and half, red pepper flakes and tarragon. Salt and pepper to taste. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

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Roasted Shrimp with Spicy Orange Champagne Sauce

Roasted Shrimp with Spicy Orange Champagne Sauce

1 pound fresh shrimp, peeled with tail left on
1 tablespoon olive oil

1/2 cup orange marmalade
1/4 cup champagne
2 teaspoons sugar
1 teaspoon rice wine vinegar
2 teaspoons red chili flakes
2 teaspoons hoisin sauce

Preheat oven to 425. Combine all ingredients except shrimp and olive oil in a small bowl and stir to combine. Toss shrimp with the olive oil and spread on a baking sheet in a single layer. Roast for 10 to 15 minutes, depending on the size of the shrimp, until pink and opague. Serve with the orange sipping sauce.

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Pink Champagne Cake

I am hosting a champagne dinner for 12 women tomorrow night, I made the cake today. It took nearly a whole bottle of pink champagne, so how can it not be tasty?










Champagne Cake
6 egg whites
3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
2 2/3 cups sugar
1 teaspoon vanilla
8 to 10 drops pink or red food coloring
2 cups pink champagne

Let egg whites stand at room temperature for 30 minutes. Grease pans and line with parchment paper. Grease paper and lightly flour pans.Preheat oven to 350. In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food coloring and beat until well combined. Gradually add egg whites beating well after each addition. Alternately add flour mixture and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additions, but smooth after all of the flour mixture has been added.Pour in prepared pans and bake for 35-40 minutes until toothpick comes out clean.


Champagne Frosting
1/2 cup softened butter
5 cups sifted powdered sugar
1/2 cup Champagne
few drops of pink food coloring
2 teaspoons vanilla

Beat butter for 30 seconds gradually add powdered sugar, champagne and vanilla. Beat until of spreading consistency.

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