Chicken Breasts in Champagne Recipe

1. Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium sized Dutch oven over medium-high heat. Brown the breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside.

2. Pour the Cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the Champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes.

3. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of the Champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately.

6 portions