Chicken With Champagne Cream Sauce Recipe
Cooking with Champagne is the ultimate luxury, and this creamy Champagne sauce will transform ordinary chicken breasts into something truly memorable.
- Serves: 4 persons
- 4medium boneless, skinless chicken breasts (about 4- to 6-ounces each)
- ½cup chopped carrots
- ½cup chopped onions
- ½cup chopped celery
- 2tbsp olive oil
- 2shallots , finely chopped
- 4paper-thin slices prosciutto , finely chopped
- ½cup dry Champagne
- ½cup heavy cream
- ¼cup fresh tarragon leaves
- 2tablespoons unsalted butter, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste)
Step 1Gather the ingredients.
Step 2Place the chicken breasts at the bottom of a large soup pot or saucepan. Cover with cold water and add the salt, carrots, celery, and onion.
Step 3Bring the pot to a boil, then lower it to a simmer. Simmer very gently for 10 minutes, then turn off the heat, cover the pot tightly and let the chicken sit in the hot water for about 15 minutes. Remove the poached chicken breasts , drain them and set them aside to cool slightly while you make the sauce.
Step 4Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the shallots and sauté until slightly translucent, about 3 minutes. Add prosciutto and sauté for another minute.
Step 5Add the Champagne to the pan, bring it to a boil and let it reduce for about 2 minutes. Add the cream, bring to a gentle boil again, then lower heat to a simmer and reduce for another 2 minutes.
Step 6Add the chicken and the tarragon to the pan and simmer for another minute or until the chicken is heated through and the sauce has bubbled vigorously for a few moments. Now remove the chicken and arrange on serving plates. Swirl the butter into the sauce and season to taste with kosher salt and freshly ground black pepper.
Step 7Top the chicken generously with the sauce and serve immediately.