Showing posts with label Champagne Chicken. Show all posts
Showing posts with label Champagne Chicken. Show all posts

Sunday, November 21, 2010

Welcome Kate Kingsbury!

There are pros and cons about writing Christmas books. I get to spend most of the year immersed in the holiday season. On the other hand, it’s tough writing about Christmas when the sun is shining and the golf course beckons. Especially since I live on a golf course and have a full view of it from my office window.

When I first started writing about the Pennyfoot Hotel twenty years ago, I had no idea the series would go on so long. I based the setting on the seaside hotel my family owned on the southeast coast of England. Except I sent it back a few years, to the turn of the twentieth century. I put the ownership into the hands of a feisty, emancipated, Edwardian woman and gave her a stiff upper-lipped manager to help her. I peopled it with composites of the many eccentrics that visited our hotel, and I killed off various people to keep things

After twelve books I decided I’d gone far enough with the characters, and I ended the series. I got so much fan mail begging me to write another that I decided to write one more book…a Christmas Reunion at the Pennyfoot. That book turned into six, and I’m currently working on the seventh. MISTLETOE AND MAYHEM is on the shelves now, and DECKED WITH FOLLY, last year’s Christmas reunion, has recently been rereleased in paperback. You can find a list of all my books on my website at

I have to admit, I am not a great cook. I’ve played piano and sung professionally, I play a halfway decent game of golf and give me a jigsaw puzzle and I’ll have it done in less time than it takes to whip up a great meal . But cook? Nope. I do, however, have one or two recipes that make me appear to be a wonderful cook, and when I feel the need to impress, I trot them out. This one is my favorite, and my husband’s too. It’s easy to make and it tastes divine.

Champagne Chicken

Serves four.

4 boneless skinless chicken breasts

4 tbs chopped green onions (two bunches)

1 1/3 cup champagne

1/2 cup cream

1/4 tsp salt

4 tbs butter (separated)

Place each chicken breast between two sheets of waxed paper and pound with rolling pin or dull edge of heavy knife to flatten to ½ inch thick. Melt 2 tbs butter on medium high heat and cook chicken 5 mins each side or until juices run clear. Remove chicken from the pan and keep warm. Add onions to the pan and cook until translucent. Add the champagne and cook over high heat until mixture is reduced by half. Add the cream and salt and cook until mixture thickens. Remove from heat and whisk in 2 tbs butter. Pour over chicken and serve.

Happy Holidays everyone, and
thank you so much for inviting
me to your lovely site.

Kate Kingsbury
Thanks do much for joining us in
the kitchen, Kate! I am such a fan
of yours, it is a delight to have you
here. I have often thought I'd
like a nice visit at the Pennyfoot.
and I'm so pleased that Mistletoe
and Mayhem will let me!