CHAMPAGNE CHICKEN

Champagne Chicken image

Provided by Rita M.

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