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Chicken Breasts in Champagne Sauce

Source of Recipe


ChefShop.com






List of Ingredients



• 2 whole chicken breasts, halved
  
• Salt and freshly ground white pepper, to taste
  
• Flour
  
• 4 Tbsp clarified butter
  
• 2 shallots, finely chopped
  
• 1 cup brut Champagne
  
• 3/4 cup heavy cream
  
• Chopped parsley or truffles, for garnish
  






Instructions



1. Season chicken breasts with salt and pepper, and dredge lightly in flour. Heat clarified butter in saute pan and cook breasts over medium-high heat until lightly browned. Remove breasts from pan and reserve.
   
   
2. Cook shallots until just softened slightly in pan with butter left from cooking the breasts. Pour off extra butter and deglaze pan with Champagne. Reduce liquid by half, then add cream.
   
   
3. Return breasts to pan with sauce and continue cooking about 7 minutes, or until chicken springs back lightly when touched with finger. Turn breasts once while cooking.
   
   Arrange breasts on warm platter and strain remaining sauce over them. Sprinkle with chopped parsley -- or to be very decadent and romantic, with chopped truffle.