Ingredients:
4 boneless skinless chicken breasts
1/2 cup dry white wine
1 cup fresh lemon juice
2 lemons, zest of, grated
2 tablespoons vegetable oil
5 tablespoons chopped fresh savory
3 -4 Italian plum tomatoes, quartered
2 tablespoons cognac or 2 tablespoons brandy
4 -6 lemon slices
1 cup nonvintage champagne
1 tablespoon butter
1/2 cup heavy cream
1/2 cup creme fraiche
Directions:
With a sharp knife, cut chicken breasts in quarters, lenghtwise.
Arrange in a single layer in a large glass baking dish.
In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
Pour over chicken breasts.
Cover and refridgerate for 6 hours or overnight.
Preheat oven to 375*.
Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
Meanwhile, pour cognac in small saucepan.
Warm it and flame it with a match.
When flames subside, add butter and saute lemon slices for 2 minute per side.
Add champagne to saucepan and cook over high heat until reduced by half.
Whisk in the cream and creme fraiche.
Boil to the consistency of thick creme.
Add remaining 2 tbsp chopped savory.
Arrange chicken and tomatoes on plates.
Spoon over sauce and garnish with lemon slices.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.