Today we’re stopping in Newport! It’s home of Tinucci’s. They have been open since the 1950s and have continued to expand ever since. Mark Tinucci Jr. is here to show us their recipe for champagne chicken!

Champagne Chicken

4 – 6-7oz Chicken Breasts

Season breasts with seasoned salt, black pepper & onion powder

Coat seasoned breasts with AP flour, then brush with melted butter

Baked in the oven at 350 for 25 mins or until internal temp reaches 165 degrees

Sauce: 

Sautee ½ stick of butter, ¼ cup diced onion, Tbsp chopped garlic in a sauce pan until the onions and garlic are sweated.

Add 1 cup of dry white wine and reduce by half.

Add 1 cup of heavy whipping cream and reduce.  You can add corn starch or a soup base to help thicken.  

Serve the breasts and sauce over wild rice and top the breast with the cream sauce.