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Valentine's Day: Chicken in Champagne Sauce

Source of Recipe


Internet






List of Ingredients



• 1 egg
  
• 1/4 tsp salt
  
• 1 whole boneless chicken breast, split
  
• 2 Tbsp butter, divided
  
• 1 Tbsp vegetable oil
  
• 3 Tbsp chopped onion
  
• 1/2 cup dry champagne or white wine
  
• 1/3 cup whipping cream
  
• 2 medium fresh nectarines or peaches, sliced
  
• Kosher salt and freshly ground pepper, to taste
  






Instructions



1. In a medium bowl, beat together egg and salt. Dip chicken into egg mixture and reserve on a plate.
   
   
2. In a large skillet, heat 1 tablespoon butter and oil; set over medium-high heat. Add chicken and cook 3 to 5 minutes on each side or until chicken is cooked through and has a light-golden crust. Remove chicken from the pan; tent with foil to keep warm. Pour out the pan drippings, and wipe the pan clean with a paper towel.
   
   
3. Melt 1 tablespoon butter in the skillet over medium heat. Add onion and cook 1 to 2 minutes, until tender. Pour in champagne and boil about 2 minutes, until mixture is reduced by half. Whisk in cream and reduce heat to a simmer. Cook for 3 to 4 minutes, until sauce thickens enough to coat the back of a spoon. Add the nectarines or peaches and heat through, about 1 minute. Taste, and add salt and pepper as needed. Pour sauce over each chicken piece.
   
   Makes 2 servings.