CARRABBA'S CHAMPAGNE CHICKEN

Carrabba's Champagne Chicken image

Provided by PSU Lioness

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

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2 tablespoons olive oil
2 tablespoons butter
4 thin chicken cutlets
1/3 cup flour
2 tablespoons parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry. You can get dry sparkling wine for $6 a bottle)
2/3 cup heavy cream (or evaporated milk)
1 pinch kosher salt
1 pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 ounces angel hair pasta, cooked and drained

Steps:

Whisk together the flour, salt, pepper, and grated Parmesan.
Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
Add half of the chicken pieces, do not crowd the pan.
Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the champagne and mushrooms to the pan.
Use a spatula to scrape up the browned bits.
Reduce the sauce by half.
Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
Heat until sauce thickens to a creamy consistency.
Serve chicken and sauce over angel hair pasta.