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Champagne Chicken

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Rate this recipe 4.3/5 (8 Votes)
Champagne Chicken 1 Picture

Ingredients

  • 3 boneless, skinless chicken breasts (I used 5 small boneless, skinless thighs)
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup butter
  • 2 teaspoons olive oil
  • 1 1/2 cups champagne
  • 1 cup whipping cream
  • 1 teaspoon ground dried rosemary (I used about 2-3 teaspoons whole dried rosemary)

Details

Preparation

Step 1

Melt the butter with the olive oil in a large saucepan over medium heat.

Mix the flour, salt, and pepper together in a large bowl. Dredge the chicken in the flour mixture.

Saute the chicken for 5 minutes. Turn over and add the champagne. Cook for another 12-15 minutes (if you're using thighs instead of breasts, they'll cook in less time...8-10 minutes).

Add the cream and rosemary and gently stir the sauce to combine. Cook until the sauce is thickened (if the chicken is done before this point, remove and set on a serving platter, while the sauce finishes).

Plate the chicken and spoon the sauce over the top. Serve with a hunk of bread to sop up the extra sauce and enjoy!

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