Champagne Chicken

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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