There was a recipe that I was just dying to make that I saw in Fine Cooking magazine, so I decided that New Year's Eve was the perfect time. The recipe was this one for Crab Empanadas with Grilled Corn Salsa and did not turn out as well as I had hoped. The phyllo dough for the empanadas was a mess, but the grilled corn salsa and poblano cream sauce were A-mazing! There was a ton of this leftover so I decided to use it with chicken.
First I took boneless skinless chicken breasts and seasoned with salt, pepper and coriander. The chicken was then seared on both sides. I poured about a half a cup of leftover champagne in the pan, put on the lid and baked in the oven at 350 for 25 minutes.
It turned out to be an excellent use of the leftovers. The sauce was delicious and every bit was gobbled up.
Chicken with Poblano Cream Sauce
4 chicken breasts
salt and pepper
ground coriander
1/2 cup champagne
For the grilled corn salsa:
6 medium ears corn
3 Tbs. fresh lime juice (from 1 medium lime)
2 Tbs. sunflower or vegetable oil
2 Tbs. thinly sliced chives
Kosher salt and freshly ground black pepper
For the poblano cream sauce:
3 medium poblano peppers
1 cup heavy cream
1 Tbs. sunflower or vegetable oil
1/2 cup small-diced white onion
2 medium cloves garlic, minced
Kosher salt
2 comments:
Yum! I'll have to try that!
(what you had leftover champagne?!)
I know Gini! It was crazy. I even have another bottle that didn't even get opened.
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