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.