Champagne Chicken
 
 
Author:
Ingredients
  • 4 4-ounce chicken breasts
  • ½ cup Champagne
  • 1½ cups chicken broth
  • 1 Tablespoon olive oil
  • 1 Tablespoon Champagne vinegar
  • 1 teaspoon honey
  • ½ teaspoon capers, rinsed and chopped
  • ½ teaspoon dried thyme
  • 1 teaspoon cornstarch
  • 1 Tablespoon chicken broth
  • salt and pepper to taste
Instructions
  1. Pound chicken breasts to ¼-inch thickness. Salt and pepper chicken.
  2. Heat oil in skillet over medium-high heat. Brown chicken on both sides. Transfer to plate.
  3. Reduce heat and add champagne, broth, vinegar, capers, honey and thyme to the skillet.
  4. Simmer to reduce to about half.
  5. Dissolve cornstarch in tablespoon of broth. Add to skillet.
  6. Return chicken to skillet to finish cooking.
  7. Serve topped with remaining sauce.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/champagne-chicken-sundaysupper/