Ingredients:
8 (8 ounce) pieces boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 teaspoons olive oil
1 1/2 cups champagne ( don’t even ask what you do with the remaining champagne!)
1 cup whipping cream
1 teaspoon ground rosemary
1 teaspoon chopped parsley
Directions:
Flatten chicken and dust with the flour, salt and pepper.
In a very large skillet Melt butter and olive oil together over medium heat.
Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
Add the cream and rosemary and cook until thickened.
Remove to a serving plate, pour sauce over chicken and garnish with parsley.
Serve with rice.
Servings: 6-8
Time preparation: 20 min.
Time total: 50 min.