👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper.

   💡 プロのコツ: Ensure even seasoning for best flavor.
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.

3. 3

   Add chopped onion to the same skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the champagne and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.

5. 5

   Stir in chicken broth, heavy cream, and Dijon mustard. Bring to a gentle simmer.

   💡 プロのコツ: Whisk well to combine the sauce ingredients.
6. 6

   Return the chicken to the skillet. Reduce heat to low, cover, and simmer until chicken is cooked through and the sauce has thickened, about 10-15 minutes.

   💡 プロのコツ: Do not overcook the chicken to keep it tender.
7. 7

   Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

   💡 プロのコツ: Add a pinch of sugar if the sauce is too tart.