Chicken Breasts With Champagne Sauce

1. 1

   Season chicken breasts with salt and pepper.

2. 2

   In a large frying pan, melt butter over medium heat.

3. 3

   Add chicken and cook, turning, until lightly browned, about 5 minutes a side.

4. 4

   Pour off fat from pan.

5. 5

   Pour cognac over chicken and ignite carefully with a match.

6. 6

   When flames subside, add chicken broth, champagne, tomato paste and 1/2 cup of the cream.

7. 7

   Simmer, uncovered, turning chicken occasionally, for 25 to 30 minutes, until chicken is tender.

8. 8

   Remove chicken.

9. 9

   Add remaining cream to sauce in pan. Bring to a boil and cook until slightly thickened, 3 to 5 minutes. Season with salt and pepper to taste.

10. 10

    Pour sauce over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.