Recipe: Skillet Chicken Breasts in Champagne

Chicken Breasts in Champagne

6 Chicken breast halves
Salt and freshly ground black pepper, to taste
5 Tablespoons Unsalted butter
1/2 Cup Cognac
3 Tablespoons All-purpose flour
2 Teaspoons Dried tarragon
3-1/2 Cups Nonvintage Champagne
1/2 Cup Heavy or whipping cream

An extravagantly delicious combination of classics. 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 to a 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. Serves 6.