Lemon Chicken in Savory Champagne Sauce

"Needs to marinate at least 6 hours (not including in cooking times)."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
40mins
Ingredients:
13
Serves:
4-6
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ingredients

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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.

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Reviews

  1. 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:-)
     
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