This wonderful recipe was enjoyed by the ladies who attended Women’s Retreats and Quilt & Craft events this fall.
- 4 Boneless skin on chicken breast
- 11/2 cups chopped shallots
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup champagne
- 1 cup heavy cream
- Corn starch for thickening
Season chicken breast with salt, pepper, and thyme and brown in a skillet skin side down, 1 min. on both sides or until chicken is golden brown, set a side.
Chop shallots to a measurement of 1 ½ cups. Preheat an iron skillet over medium high and add two tablespoons of olive oil and Sautee chopped shallots until translucent. Season shallots with salt, pepper, and thyme. Add champagne and reduce by half, add chicken broth. Lower heat to high simmer, and pour heavy cream in a container and microwave until cream is warm (not hot). Stir heavy cream into shallot mixture. Dissolve corn starch in water and add to sauce mixture until sauce tightens up to a smooth consistency, not to thick. Add browned chicken to skillet and put in a pre-heated 350 degree oven covered with foil and cook for 30 minutes or until chicken internal temperature is 160 degrees.
Note: should you not have a iron skillet, any skillet will do to brown chicken. After chicken is browned move chicken into a baking dish, and after sauce is complete pour sauce over chicken, foil baking dish, and cook for 30 mins. In 350 degree oven.
Slow-Cooker Apple Scented Venison Roast
If you are “aiming” for a tasty way to serve up that venison in the freezer, then “hunt” no further! Here’s a “trophy” recipe, submitted by Monte Abeler!
- 1 tablespoon olive oil
- 2-3 pounds boneless venison roast
- 1-2 apples, cored and sliced
- 2 yellow onions, sliced
- 4 cloves crushed garlic
- 1 cup boiling water
- 1 cube beef bouillon
- Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Pour beef broth in. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
- When the roast has cooked, remove it from the slow cooker, and place onto a serving platter.
NOTES from Monte:
– When in doubt use too much apple rather than too little. The apple does a great job of pulling the gamey taste out of the deer venison.
– I always use a cup of beef broth and don’t preheat it or anything. You can go the boiling water & beef bouillon route if you want to.