Carrabba's Champagne Chicken

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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