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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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2tablespoons butter
- 4thin chicken cutlets
- 1⁄3cup flour
- 2tablespoons parmesan cheese
- 1⁄2cup sliced mushrooms
- 1⁄4cup champagne (Dry. You can get dry sparkling wine for $6 a bottle)
- 2⁄3
- 1pinch kosher salt
- 1
- 1⁄8teaspoon red pepper flakes
- 1⁄4teaspoon tarragon
- 6
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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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