Chicken Mimosa

  By Beaverton Foods

September 2, 2014

Toast the arrival of spring with a Mimosa Cocktail made with Prosecco instead of Champagne. Reserve a cup and a half of the Prosecco to make Chicken Mimosa; it’s quick, easy, and “Deliziosa.” Serve with steamed broccoli rabe drizzled with balsamic vinegar and a saffron risotto.

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 4-6 Cookies


1 cut up Chicken

Fine Sea Salt & fresh ground Black Pepper to taste

¼ cup Extra Virgin Olive Oil

3 cloves minced Garlic

1cup Prosecco

½ cup fresh Orange Juice

1 tsp. dried Oregano

1 cup diced Red Bell Peppers

3 Tbs. Capers

1 Tbs. Caper Juice

½ cup Prosecco

2 Tbs. Inglehoffer Sweet Hot Mustard

1 Tbs. Butter

1 oz. Brandy or Cognac

2 Tbs. finely minced Prosciutto

Zest from 1 Orange


1Cut up a whole fryer Chicken into 2 breasts, 2 thighs, 2 drumsticks, and 2 wings, or purchase your favorite precut chicken parts.

2Season chicken with salt and pepper to taste.

3Heat the olive oil in a large skillet on high heat and sear the chicken pieces on all sides until brown. Turn the heat down to medium and add the minced garlic to the skillet and stir until the garlic is light brown.

4Add 1 cup of Prosecco and ½ cup of orange juice to the chicken. Bring the liquid to a boil. Reduce the heat to medium, cover the skillet and continue to cook for 15 minutes, or until the chicken juices run clear when pierced with a fork.

5Transfer the chicken pieces to a serving platter.

6Separate the fat from the liquid in the skillet with a fat separator. Increase the heat to high, and return the liquid to the skillet without the fat. Add the bell peppers, ½ cup of Prosecco, capers, & caper juice. Reduce the liquid by one half.

7Add the mustard and the butter and stir to incorporate. Add the brandy; give the sauce a quick stir. Pour the sauce over the chicken. Mix the orange zest and the prosciutto and sprinkle over the chicken.

Optional: Use steamed brococoli & mashed potatoes instead of rabe & risotto.