Lemon Chicken In Savory Champagne Sauce
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 4 boneless skinless chicken breasts
- 1/2 cup dry wine
- 1 cup fresh lemon juice
- 2 lemons, zest of, grated
- 2 tablespoons vegetable oil
- 5 tablespoons chopped fresh savory
- 3 -4 italian plum tomatoes, quartered
- 2 tablespoons cognac or 2 tablespoons brandy
- 4 -6 lemon slices
- 1 cup nonvintage champagne
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1/2 cup creme fraiche
Recipe
- 1 with a sharp knife, cut chicken breasts in quarters, lenghtwise.
- 2 arrange in a single layer in a large glass baking dish.
- 3 in a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
- 4 pour over chicken breasts.
- 5 cover and refridgerate for 6 hours or overnight.
- 6 preheat oven to 375*.
- 7 bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
- 8 meanwhile, pour cognac in small saucepan.
- 9 warm it and flame it with a match.
- 10 when flames subside, add butter and saute lemon slices for 2 minute per side.
- 11 add champagne to saucepan and cook over high heat until reduced by half.
- 12 whisk in the cream and creme fraiche.
- 13 boil to the consistency of thick creme.
- 14 add remaining 2 tbsp chopped savory.
- 15 arrange chicken and tomatoes on plates.
- 16 spoon over sauce and garnish with lemon slices.
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