Monday, August 9, 2010

Champagne Chicken

Some good friends of ours got married a couple of weeks ago, and we had friends come stay with us. They brought a bottle of celebratory champagne and wound up leaving about 1/2 the bottle in our fridge. I had to find a use for it, and remembered seeing this champagne chicken. It was really good--no overwhelming champagne flavor, just a slightly sweet sauce that went awesome with some salty mushrooms and a little whole wheat pasta.
Champagne Chicken

from The Rookie Chef

serves 2

2 boneless, skinless chicken breasts
~1/4 cup flour
3/4 tsp salt
scant 1/2 tsp pepper

3 Tbsp butter
1 1/2 tsp olive oil
1.5 cups champagne
1 cup whipping cream (I used half and half with about 1 tbsp flour whisked in, since that's what I had)
1 tsp ground rosemary

Pound chicken flat, then dredge in flour/salt/pepper mixture.

Heat a skillet to medium high heat. Melt butter and olive oil. Add chicken to pan and saute 5 minutes. Pour in champagne, turn chicken over, and allow to cook for about 15 minutes. Whisk in cream and rosemary and allow to cook until sauce is thick. Serve chicken with the sauce.

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