Champagne Chicken


Photo: flickr user adie reed
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Ingredients

6 boneless, skinless, chicken breast halves
6 tablespoons lemon juice, freshly squeezed
freshly ground pepper to taste
1/4 cup butter, divided
1 tablespoon olive oil
1/4 cup shallots, diced
2 mediums cloves garlic, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
2 tablespoons chives, minced

Preparation

1
Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
2
In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned.
3
Remove from pan, cover and keep warm.
4
In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up brown bits from the bottom of the pan.
5
Pour in chicken stock, champagne and remaining 3 tablespoons of lemon juice. Bring to a boil and cook to reduce to a thin glaze.
6
Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately.

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About

From "Simply Classic," a Junior League of Seattle cookbook.

Yield:

6

Added:

Thursday, December 10, 2009 - 3:46pm

Creator:

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