Champagne Cream Roasted Chicken
published by Lauren Axelrod on Aug 24, 2008
A simple yet delightful, savory meal for any occasion. Serve over rice pilaf or seasoned grilled vegetables.
Serves up to 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp butter
- 1 cup champagne or chicken broth
- 1 cup heavy cream
- 2 tbsp flour
- Garlic Salt
- Lemon pepper seasoning
Method
- Season chicken with garlic salt and lemon pepper and place in saute pan with butter.
- Saute chicken for 2 minutes on each side.
- Add broth or champagne. Bring to a boil; cover and let simmer for 10 minutes until chicken is fully cooked.
- Remove chicken from pan and place on a platter.
- Stir heavy cream and flour together before adding to pan.
- Add cream mixture to pan and cook until thick.
- Season to taste.
- Spoon sauce over chicken.
# 1 by CHAN LEE PENG
August 24th, 2008 at 11:36 am #
Thanks, chef Lauren! Take care!
# 2 by Lauren Axelrod
August 24th, 2008 at 11:37 am #
Thanks Chan have a great day!
# 3 by Melissa Joyce
August 26th, 2008 at 6:21 pm #
This sounds great! I’ll have to try this one.
# 4 by Lauren Axelrod
August 26th, 2008 at 9:17 pm #
It’s so good and so easy.