Chicken in Champagne Sauce
Ingredients
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
Directions
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.