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Chicken in Champagne Sauce

Source of Recipe


Adapted from "Entirely Entertaining in the Bonnet House Style"



List of Ingredients



• 1 cup flour
  
• 3 Tbsp Cajun seasoning
  
• 4 skinless, boneless chicken breasts
  
• 2 Tbsp butter
  
• 2 Tbsp olive oil
  
• ¾ cup champagne
  
• ½ cup light cream
  
• ¼ cup each: chopped scallions (or chives) and parsley
  






Instructions



1. Mix the flour and Cajun seasoning. Dredge the chicken.
   
   
2. Melt the butter with the oil in a large skillet. Sear the chicken on both sides until golden and crispy. Deglaze the pan with champagne; scrape up any bits and cook the chicken until cooked through, about 5 to 6 minutes.
   
   
3. Add the light cream, scallions (or chives) and parsley, and continue cooking until heated through.
   
   Makes 4 servings.