Champagne Chicken

1. 1

   Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.

2. 2

   Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.

3. 3

   In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.

4. 4

   Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.

5. 5

   Return chicken to pan and heat through. Sprinkle with chopped chives.

6. 6

   Serve with white rice, wild rice or spinach fettecini.

* Per serving · 4 servings · Values may vary.

No additional tips available.