Chicken in Champagne Sauce

Chicken in Champagne Sauce


1 pkg chicken breasts, usually 3 to pkg about 1½ lbs.

2 Tbsp butter

salt and pepper for sprinkling chicken breasts

¼ c cognac

1 Tbsp flour

2 tsp dried tarragon

1½ c champagne, divided

1/2 c cream


Melt butter in a Dutch oven or large saucepan over medium high heat. Sprinkle salt and pepper over chicken breasts. Add to pan and brown on both sides, about 5 minutes per side. Remove chicken from pan. Pour cognac in the pan, warm it, and flame it with a match. When flames subside, whisk in flour and tarragon, and cook for about a minute. Stir in 1 cup of champagne. Return chicken breasts to pan, cover and cook over low heat for about 45 minutes, turning once. Remove chicken to a serving platter. Add cream and remaining champagne to pan and, over medium high heat, cook to thicken sauce. Pour over chicken and serve.

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