Lemon Chicken in Savory Champagne Sauce

Recipe by mariposa13
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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