Baked Chicken with Champagne Raisins
Plump raisins in Champagne to make a tasty creamy sauce for cooked diced chicken.
- 3/4 cup California raisins, divided
- 1/3 cup champagne
- 3 tablespoons flour
- 2 1/2 tablespoons butter or margarine
- 3/4 cup chicken stock or broth
- 1/3 cup whipping cream or half-and-half
- 4 cups diced cooked chicken
- 2 tablespoons chopped parsley
- Salt and pepper; to taste
In small bowl, plump raisins in champagne 30 minutes or longer. In heavy saucepan, stir flour over low heat until brown. Mix in butter; cook until mixture is bubbly. Gradually whisk in stock and cream; cook and stir until mixture begins to thicken. Mix in chicken, parsley, 1/2 cup of the raisins and all of the champagne. Cook and stir until mixture is thickened. Season with salt and pepper. Butter four 1-cup individual or one 1-quart baking dish; spoon in chicken mixture. Bake in 375°F oven, 15 minutes or until bubbly and edges are golden. Loosen edges and unmold onto serving plates. Garnish with remaining raisins and additional parsley. Serve with toast points.
Nutrition Facts Per Serving
Calories 360 (42% from fat); Total Fat 17g (sat 8g, mono 5g, poly 2g, trans 0g ); Cholesterol 115mg; Protein 28g; Carbohydrate 20g; (Dietary Fiber 1g; Sugars 16g; ); Iron 2mg; Sodium 230mg; Calcium 35mg; Potassium 416mg
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