Chicken With Champagne Cream Sauce Recipe
A luxurious creamy Champagne sauce elevates chicken breasts into a memorable culinary experience.
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Instructions
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Start boiling water with chicken, salt, carrots, celery, and onion in a large pot.
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Boil, then simmer for 10 minutes; turn off heat, cover, and let chicken rest for 15 minutes. Remove chicken, drain, and set aside.
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Heat olive oil in a sauté pan over medium-high heat. Sauté shallots until translucent, then add prosciutto and sauté for another minute.
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Add Champagne, boil, and reduce for 2 minutes. Stir in cream, bring to a gentle boil, then simmer and reduce for another 2 minutes.
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Return chicken and tarragon to the pan; simmer until heated through and sauce bubbles vigorously. Remove chicken to serving plates.
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Swirl butter into the sauce and season to taste. Top chicken with sauce and serve immediately.