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Table for two: Champagne poached chicken

Minimize kitchen time on Feb. 14 with this quick and delicious meal

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  Valentine's Day dinner in a jiffy
Feb. 10: Sandra Lee dishes up a "semi-homemade" meal made for romance: champagne poached chicken and nutty herbed rice.

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TODAY
updated 9:14 p.m. ET Feb. 9, 2008

When planning a romantic dinner for two, it's best to create a special meal for your sweetie that shows you care — something light, sweet and semi-homemade — so that you can enjoy yourself instead of spending time in the kitchen. Food Network host Sandra Lee shares an idea for a quick Valentine's Day meal for two.

Champagne poached chicken
Sandra Lee

Makes 4 servings

Prep time 10 minutes, cook time 18 minutes

INGREDIENTS

• 2 tablespoons butter
• 1 large shallot, peeled and finely chopped
• 2 1/4 cups (750 ml) champagne brut, Korbel®
• 2 teaspoons lemon-juice, ReaLemon®
• 2 sprigs fresh flat-leaf parsley, plus more for garnish
• 1 1/2 pounds boneless, skinless chicken breasts, rinsed and patted dry
• 1/2 cup cream
• 1 can white sauce, Aunt Peggy’s

Recipe continues below ↓
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DIRECTIONS

1. In a large straight-sided frying pan, melt butter over medium-high heat. Add shallots and sauté until soft, about 2 minutes. Add champagne, lemon juice and parsley to pan. Bring to a boil, then reduce heat to keep a slow simmer.

2. Slide chicken into champagne mixture and poach, 15 to 18 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate, and tent loosely with foil to keep warm.

3. Ladle 1/2 cup of poaching liquid into small pot set over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Slowly whisk in white sauce. Simmer 1 minute, stirring constantly. To serve chicken, spoon sauce over top and garnish with parsley.

MANAGE YOUR RECIPES


Nutty herbed rice
Sandra Lee

Makes 4 servings

Start to finish 10 minutes

INGREDIENTS

• 2 packages (8.8 ounces each) whole-grain brown Uncle Ben’s® Ready Rice
• 2 tablespoons butter
• 1/3 cup chopped nut topping, Diamond®
• 1/4 cup fresh chopped herbs (parsley, thyme, marjoram, etc.)

DIRECTIONS

1. Heat rice in microwave per package directions.

2. In a medium skillet, over medium-high heat, melt butter. Add nuts and toast for 30 seconds. Stir in rice and herbs. Serve immediately.

MANAGE YOUR RECIPES


Sandra Lee is the host of the Food Network show “Semi-Homemade Cooking.”

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