Chicken in Champagne Sauce

By KDHarmon

Ingredients

• 4-6 skinless, boneless chicken breasts
• 1 C bread crumbs
• 1 tsp soft butter
• 1 tsp flour
• 1/2 C clarified butter
• 1/2 C Champagne
• 1 C heavy cream

Preparation

Step 1

Bread chicken in breadcrumbs. In a small dish, mix soft butter and flour, set aside.

Heat a large skillet, add clarified butter. Place chicken in pan and cook until golden brown, turn over and finish cooking, then remove from pan and keep warm.

Wipe pan to remove excess butter and crumbs. Add champagne to heated pan, reduce almost all liquid, then stir in cream. Bring to boil. Add half the butter and flour mixture, quickly whipping to insure no lumps. j Add the remainder of the flour mixture, cook for 1 minute, stirring constantly. Pour over warm chicken and serve.