As you may have noticed, Kocian Meats has been under construction! We started this construction in February of this year and is expected to be done Mid-May. We have brought in new retail fixtures, all new lighting and covered our walls with USDA approved wall coverings. This is to improve sanitation and make the shopping experience cleaner, brighter and more open for your comfort. We have also increased our seating area and hired a door greeter. Our door greeter is there to assist you in information for our current prices and sales. Expanding our store also means more selection! Now we offer a 20-25% larger selection including frozen foods such as seafood and chicken, fresh meats (never frozen) such as pepper steak. We value your input, so if there is some items that you would like to see at our store; please feel free to let us know!
We are committed to maintaining the lowest possible prices and the top quality food product – this remodeling has not affected the food prices whatsoever. We are just trying to enhance the shopping experience for you, our valued customers.
Remember to visit us for all of your summer party and grilling needs! Graduations, weddings, reunions; our selections can help in all of those events! We offer suckling pigs for pig roasts. We also have goats and lambs, all sizes. Call for current market pricing. We need at least 48 hours call ahead to prepare. We also make party trays of any style and size. These are all made to order, so we need at least 24 hours call ahead.
Chicken in Champagne and Mushroom Sauce
Ingredients:
4 skinless, boneless chicken breasts(about 6 oz/each)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. olive oil
1 Tbsp. butter
3 cups sliced mushrooms
1 cup champagne (or other sparkling white wine
1 cup whipping cream
Preperations:
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once --- 1 to 2 minutes per side. (you may have to do this in two batches) The chicken should be browned but not cooked through. Remove to a plate
Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolbe any crusty bits from the bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom suace, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened --- 6 to 8 minutes.
Serve immediately with crusty bread or steamed rice to soak up the velvety sauce
Makes 4 servings
