CHAMPAGNE CHICKEN

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Champagne Chicken image

Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!

Provided by Rita M.

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
6 tablespoons lemon juice, freshly squeezed
ground pepper, as you like
1/4 cup butter, divided
1 tablespoon olive oil
1/4 cup shallot, diced
2 medium garlic cloves, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
chives, chopped

Steps:

  • Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
  • Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
  • In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
  • 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.
  • Return chicken to pan and heat through. Sprinkle with chopped chives.
  • Serve with white rice, wild rice or spinach fettecini.

Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8

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