Champagne Chicken
- 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
- Pound chicken breasts to ¼-inch thickness. Salt and pepper chicken.
- Heat oil in skillet over medium-high heat. Brown chicken on both sides. Transfer to plate.
- Reduce heat and add champagne, broth, vinegar, capers, honey and thyme to the skillet.
- Simmer to reduce to about half.
- Dissolve cornstarch in tablespoon of broth. Add to skillet.
- Return chicken to skillet to finish cooking.
- Serve topped with remaining sauce.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/champagne-chicken-sundaysupper/
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