Lemon Chicken in Savory Champagne Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

Needs to marinate at least 6 hours (not including in cooking times).

Ingredients Nutrition

Directions

  1. With a sharp knife, cut chicken breasts in quarters, lenghtwise.
  2. Arrange in a single layer in a large glass baking dish.
  3. In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
  4. Pour over chicken breasts.
  5. Cover and refridgerate for 6 hours or overnight.
  6. Preheat oven to 375*.
  7. Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
  8. Meanwhile, pour cognac in small saucepan.
  9. Warm it and flame it with a match.
  10. When flames subside, add butter and saute lemon slices for 2 minute per side.
  11. Add champagne to saucepan and cook over high heat until reduced by half.
  12. Whisk in the cream and creme fraiche.
  13. Boil to the consistency of thick creme.
  14. Add remaining 2 tbsp chopped savory.
  15. Arrange chicken and tomatoes on plates.
  16. Spoon over sauce and garnish with lemon slices.
Most Helpful

4 5

A wonderful recipe - you need to be well organised however! I popped my chicken in the fridge over night in the marinade - this is something I often do with chicken breasts as they can be dry. I am VERY sorry that I could NOT make the recipe with ALL the ingredients listed; savory is NOT seasonal right now, so I left it out! I also could NOT get any plum tomatoes, so I resorted to local round tomatoes. Everything else was as stated. I served this for Valentine's Day with Parmesan and Wild Mushroom rice and lovage as a garnish. I FORGOT the lemon slices - ooops, but the dish was elegant and extremely tasty. I am used to using cognac, champagne and creme fraiche in my recipes and my cooking - and the technique was very well written. A lovely recipe which I would like to try again when my Savory is in season in my Herb Garden here in France! Made for PRMR - thanks for posting! FT:-)