Chicken Breasts in Champagne

The Silver Palate Good Times Cook Book, 1985

1 1⁄2 hours — 6 Servings

Ingredients

4		whole chicken breasts (halved)
5	tablespoon	unsalted butter
1⁄2	cup	cognac
3	tablespoon	all-purpose flour
2	teaspoon	dried tarragon
3 1⁄2	cup	nonvintage champagne
1⁄2	cup	heavy cream
		salt and ground black pepper (to taste)

Instructions

Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside.

Pour the cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes.

Remove the chicken toe warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately.