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Print this Recipe    Champagne

Champagne Chicken

8 8-oz. boneless chicken breasts
1/3 cup flour
1 tsp salt
1/8 tsp white pepper
1/4 cup butter
2 Tbs olive oil
1 1/2 cups champagne
1 cup whipping cream
1 Tbs rosemary, ground with pestle
1 Tbs fresh chopped parsley

Remove skin and flatten chicken with palm of your hand. Combine
flour, salt, and pepper and dust lightly with this mixture. Melt
butter and olive oil. Add chicken with full side down. Saute at
medium heat for 5 min, shaking pan to prevent sticking. Turn, add
the champagne and continue cooking for 12 to 15 min until chicken
is done and the champagne is reduced by 1/2. Add the cream and
cook until sauce is thickened. Cover with seasonings and serve.
Serves 6-8.

Rice is a good companion. Spoon sauce over rice.

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