Chicken Au Champagne

1. 1

   Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).

2. 2

   Pour half cup of champagne over breasts.

3. 3

   Make a slit in each breast and insert shallot.

4. 4

   Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.

5. 5

   Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.

6. 6

   Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.

* Per serving · 4 servings · Values may vary.

No additional tips available.