Champagne Glazed Chicken

Submitted by KelBel

"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."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 2

ingredients

• 1⁄2 cup champagne
• 1⁄2 cup brown sugar
• 1⁄4 cup honey
• 1⁄4 cup Dijon mustard
• 1 teaspoon tarragon
• 2 boneless skinless chicken breasts

directions

1. Grill, bake or pan-sear chicken breasts until no longer pink in center.
2. In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
3. Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
4. Return chicken to pan and turn chicken several times to glaze.

Reviews

[CiaoBella]

This is a very good dish. I made 4 chicken breasts, so I doubled the sauce EXCEPT for the honey, since the sugar and champagne were sweet enough. I also did not add the tarragon, as my husband does not like anything anise-flavored. A very easy, quick and tasty meal. Thanks for posting, KelBel!

 

[Slains Girl]

Something different, tasty and super easy! I made this for a romantic dinner (served with lemony rice pilaf & sweet butternut) and it was a great dish. I did find it to be a little bit on the sweet side though, and unfortunately hubby was a bit put off by the champagne smell (he's not much of a fan of alcohol in general), but overall a super easy and romantic dinner!

 

[MsFunnybones]

Fantastic! My husband and I had this for a romantic dinner and it's so wonderful and soooo easy, that we had time for each other instead of cooking in the kitchen all evening! I made an "Easy and Romantic" menu with it and am posting it today!

 

[egray78]

Oh my goodness, this was AWESOME! It was super easy, I followed the recipe exactly. Served with Oven Baked Parmesan Potatoes #19599 and they went really well together. I will make again and again!!!

 

[Bev I Am]

Marvelous flavor! We enjoyed this very much. It is easy to prepare and would make a great company dish : ) Thanks for sharing, KelBel!