In Champagne Sauce - Recipes

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Results 1 - 10 of 43 for in champagne sauce

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1. SEA SCALLOPS IN A CHAMPAGNE SAUCE

In a large skillet melt the ... seconds. Deglaze with champagne. With slotted spoon, remove ... mustard. Reduce the sauce to the desired consistency. Add ... adjust seasoning again. Serve.

2. CHICKEN WITH CHAMPAGNE SAUCE

Roll up chicken breasts and secure with toothpick. Put in 9 x 13 inch pan. ... pepper. Stir in champagne just before serving. Arrange chicken ... be folded into sauce if desired.) Pour sauce over ... 1g sugar, 21.8g protein.

3. CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Season and lightly flour the chicken breasts; saute in butter. Remove to 9"x13" casserole ... Pour 1/2 cup champagne over chicken. Bake at 350 ... of the hot sauce to the egg and cream ... wild rice. Serves 8.

4. BOILED SHRIMP WITH CHAMPAGNE SAUCE AND WHITE CHOCOLATE

Combine oil and butter cook shallots until soft. Add champagne raise heat to high and ... not boil or sauce will break. Boil 6 shrimp ... fresh chives. Serves 4.

5. SAUTEED SALMON IN CHAMPAGNE CREAM SAUCE

1. Heat non-stick pan and ... from pan. Hold in oven at 200 degrees. 3. ... lightly. 4. Add champagne (bring to boil), reduce to ... taste. 8. Spoon sauce on plate and place fish ... light white wine (Chardonnay/Riesling).

6. GULF SHRIMP WITH CHAMPAGNE AND CURRY-CILANTRO SAUCE

In a large skillet, melt the ... and deglaze with champagne. Add the cream and ... platter. Reduce the sauce to right consistency. Adjust seasoning. ... add cilantro. Serve immediately.

7. FRESH SEA BASS IN DIJON MUSTARD-CHAMPAGNE SAUCE

In baking dish rub 1 tablespoon ... butter. Add the champagne and cover with a wax ... juice. Pour the sauce over the cooked sea bass and serve immediately.

8. SHRIMP IN CHAMPAGNE SAUCE WITH PASTA

Saute mushrooms in a medium saucepan in hot ... saucepan, combine shrimp, champagne and salt. Over high heat, ... and mushrooms to sauce; heat through. Taste and ... pasta. Makes 4 servings.

9. CHAMPAGNE SAUCE

Reduce the champagne and shallots over high heat ... add the fish veloute. Allow to boil a few minutes and add the lemon juice. Adjust seasoning.

10. FRESH SEA BASS IN DIJON MUSTARD-CHAMPAGNE SAUCE

In baking dish rub 1 tablespoon ... butter. Add the champagne and cover with a wax ... juice. Pour the sauce over the cooked sea bass and serve immediately.

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