Chicken Breasts in Champagne

From The Silver Palate, Good Times.

This is a show-stopper dish if there ever was one – it’s easy to prepare, and the flavours are intense and so satisfying (and boozy!) – first had this dish visiting my sis in Calgary, and it blew our minds – I’ve made it only twice since, and receives raves every time (because everyone was drunk?).

I halved the recipe, and also reduced the cooking time of the chicken from 45 minutes to 25 minutes – perhaps when more chicken is in the pan, the longer it takes to cook? In any event, they were done to perfection.

2 whole chicken breasts, halved
S & P to taste
2 ½ tbsp unsalted butter
¼ cup cognac
1 ½ tbsp flour
1 tsp dried tarragon
1 ¾ cups dry sparkling wine
¼ cup light cream

Sprinkle chicken breasts w/ s & p. Melt butter in a saucepan over medium-high heat. Brown the chicken breasts on all sides, for about 10 mins. Remove from pan, and set aside.

Pour the cognac into the pan, warm it, and flame with a match. When flame subsides, stir in the flour and tarragon. Cook 2 mins, stirring constantly. Gradually whisk in the shampers. Return the chicken to the pan. Cover and simmer until chicken is tender, approx. 25 mins.

Remove chicken, stir in the cream. Cook sauce on high heat until reduced and slightly thickened. Pour sauce over the chicken and serve immediately. OMG.