Tuesday, January 24, 2012
Imagine my excitement when Plain Chicken posted the recipe!
This was a super easy weeknight meal that tasted much more complicated than it was. I made just a few changes, like pounding my chicken a little thinner so it would cook faster, which I included below.
As written, this really only makes enough for 2 good servings. I doubled it to make 4 servings.
Carrabba's Champagne Chicken
2 Tbsp olive oil
2 Tbsp butter
2 boneless/skinless chicken breasts
1/3 cup flour
2 Tbsp parmesan cheese
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream (or evaporated milk)
pinch Kosher Salt
pinch Fresh Ground Black Pepper
1/8 tsp red pepper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained
Mix together the flour, salt, pepper, and grated Parmesan.
Pound your chicken a bit thinner and cut each piece in half. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Brown each piece of chicken until done, about 3 minutes per side. Remove the chicken from the pan and set aside.
Add the champagne and mushrooms to the pan. Use a wooden spoon to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.
Posted by Aimee ~ See Aimee Cook at 10:38 PM