Champagne Chicken
By: Taylor Davies
Published: Thursday, December 10, 2009 - 3:46pm

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.

About


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