A wonderful dinner for two or an easy recipe for a dinner party. Serve with asparagus or broccoli spears, rice pilaf and, of course, the rest of the champagne.
- Grill, bake or pan-sear chicken breasts until no longer pink in center.
- In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
- Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
- Return chicken to pan and turn chicken several times to glaze.