Chicken Breasts In Champagne
Source of Recipe
Lou Siebert Pappas
Recipe Introduction
An extravagantly delicious combination of classics.
List of Ingredients
6 Chicken breast halves
Salt and freshly ground black pepper, to taste
5 Tablespoons Unsalted butter
1/2 Cup Cognac
3 Tablespoons All-purpose flour
2 Teaspoons Dried tarragon
3-1/2 Cups Nonvintage Champagne
1/2 Cup Heavy or whipping cream
Recipe
Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat.
Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside. Pour the Cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly.
Gradually whisk in 3 cups of the Champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes.
Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of Champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened.
Pour the sauce over the chicken and serve immediately.
Serves 6.
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