Champagne Chicken Breasts for Two
1T Butter
1 whole, boneless, skinless chicken breast, cut in two
2T chopped scallion
2/3 c. champagne
1/4 c heavy cream
1/8 t salt
1 T butter
Prepared rice pilaf or wild rice
Pound chicken breasts between two sheets of waxed paper until thin. Cook breasts in butter for about 3 minutes on each side until golden. Remove from pan and cover. Add scallions to pan and cook until clear. Pour in champagne and deglaze the pan and cook over high heat until reduced by half. Add cream and salt. Cook until sauce thickens slightly. Whisk in remaining butter. Put chicken breasts on bed of rice pilaf or wild rice and pour sauce over breasts.
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Posted by: Kathleen Godwin on March 21, 2010 at 9:38 am
This sounds delicious!!!
Posted by: sapphire on March 21, 2010 at 1:39 pm
Champagne + chicken + cream = sinful!