Sunday, January 29, 2012

Creamy Champagne and Tarragon Chicken


Face it, we're all special.  You're probably thinking to yourself that you're especially special and I bet you are especially special.  You deserve the best, you deserve to be spoiled rotten.

So tonight, spoil your special self with a luxurious meal layered with deep rich flavor and infused with champagne.  The best part - it's not expensive at all.

As you sit down to enjoy this decadent, creamy sauce, you will feel as if you are dining in the lap of luxury and baby, you deserve it!

2 Tbsp olive oil

3 Tbsp butter
4 to 6 boneless, skinless chicken breasts
1/2 cup flour
1/2 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper
8 ounce container of slice baby bella mushrooms, sliced
1/2 cup minced onion
3 average size garlic cloves thinly sliced or slivered
1/2 cup champagne
2/3 cup heavy cream
1/8 tsp red pepper flakes
1/4 tsp tarragon
1 scallion, thinly sliced on an angle
8 ounces linguine, cooked al dente and drained

Rinse the chicken breast under cool water and pat dry with paper towels.  Place the chicken breasts between two sheets of plastic wrap and pound thin.

In a pie plate, mix together the flour, Parmesan cheese 1/4 teaspoon Kosher salt and 1/8 teaspoon freshly ground black pepper. Dredge the chicken through the seasoned flour.

Preheat the oven to 170 degrees F.  If your oven doesn't go that low, heat it to 200 degrees F.




Heat olive oil and butter in a skillet over medium heat. Once the butter is melted and beginning to bubble, place the coated chicken breasts in the skillet.  Do not overcrowd the skillet.  You will probably have to cook them in batches.


Brown well on each side, approximately 4 to 5 minutes per side.



Remove the chicken from the pan to a rack placed over a baking sheet.  Cover very loosely with aluminum foil to keep warm.  Once all of the chicken is cooked, place the chicken on the rack, loosely with foil in the warm oven to stay warm and crisp until the creamy champagne sauce is ready! 

Return the same skillet to the stove, medium heat, and remove all but 1 tablespoon of oil (if there is even that much left.  Make sure to leave the brown bits!  Add the mushrooms to the skillet and spread them out in a single layer and don't touch them for abut 4 minutes, then give them a stir.  Just as they are beginning to turn golden brown, add in the onions, stir to combine and cook for another 3 to 4 minutes.


Then blend in the slivered garlic and cook another 2 minutes.




Add the champagne!  Give the skillet a good stir to get up any of the good and flavorful brown bits.  Reduce by 1/2, about 2 to 3 minutes.



Just a little side note here...I wouldn't open a bottle of champagne to use less than a cup for cooking.  Isn't that alcohol abuse?   I found this cute little bottle at my liquor store for $3.00.



Whisk in cream, the red pepper flakes and the tarragon.  Reduce heat a notch or two and allow sauce to thicken.   Remove from the heat and season to taste with salt and pepper.    Serve the chicken with the linguine, generously ladled with the champagne and tarragon sauce.  Garnish with the sliced scallions.

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9 comments:

Gloria said...

mmmm! look really nice!!

Big Dude said...

"Just a little side note here...I wouldn't open a bottle of champagne to use less than a cup for cooking." Neither would I but I know what to do with the rest of it. This dish sounds amazing Katherine and I'll look forward to trying it. Please have a look at my post today.

Pat Tillett said...

Oh man! Does that ever look good! Yum...

The Japanese Redneck said...

That looks plain awesome!

Claudia said...

This goes into the category "Because I'm worth it." Chicken, tarragon and cream holds a special place in my heart - but now you're giving me champagne and I am wowed.

Debbie said...

Oh boy I am just going to have to make this the next time I cook chicken. This looks absolutely decadent....love it!

Sam @ My Carolina Kitchen said...

I am a sauce person and this looks divine Katherine. I love anything finished with tarragon.

I'm with Larry - I do know what to do with the rest of that bottle of champagne.
Sam

The Blonde Duck said...

Hope you had a good weekend!

Chris said...

That sounds to die for! Luscious sauce, I bet. I was thinking of using Girard's champagne dressing as a marinade for grilled chicken but you have upped the ante here using real champagne.