Carrabba's Champagne Chicken

"I found this on the "Plain Chicken" food blog and it is described as a copycat recipe from Carrabba's. The original recipe included crab meat but this one does not. Serve this savory dish over pasta with crusty bread and crisp salad for a satisfying meal!"
 
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Ready In:
45mins
Ingredients:
15
Serves:
4

ingredients

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directions

  • Whisk together the flour, salt, pepper, and grated Parmesan.
  • Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
  • Add half of the chicken pieces, do not crowd the pan.
  • Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  • Add the champagne and mushrooms to the pan.
  • Use a spatula to scrape up the browned bits.
  • Reduce the sauce by half.
  • Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
  • Heat until sauce thickens to a creamy consistency.
  • Serve chicken and sauce over angel hair pasta.

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RECIPE SUBMITTED BY

Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
 
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