Champagne Chicken

By Tufgrlz

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)

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!