Champagne Chicken

 

2 whole boneless, skinless chicken breasts
1 C flour
White pepper to taste
4 T olive oil
1 T butter
1 ½ C champagne or white wine
1 C heavy cream
½ C CSD Tomatoes,  Julienne Cut, in oil, drained,

or Smoked Julienne Cut, cello pack

 

Split both breasts to make 4.  Combine flour & white pepper.  Roll chicken breasts in mixture until coated.  Heat 4T oil & 1T butter in skillet over medium high heat.

 

Add chicken & brown on one side. Turn chicken, brown 2 minutes, add champagne, raise heat, bring quickly to boil & spoon liquid over chicken, then reduce heat to simmer.  Poach only 4 minutes more & remove chicken to platter, cover & keep warm. 

 

Raise heat & cook liquid until wine is reduced by 1/2.  Add heavy cream to
skillet & cook until mixture thickens.  Add Tomatoes, either from jar or cello pack,

stir well, pour over chicken & serve. Serves 4.