Ingredients
Scale
- 1 Tbls. olive oil
- 3 Tbls. butter
- 4 chicken breasts (skin on, bone in)
- salt and ground black pepper (to taste)
- 1 large shallot (minced)
- 1 cup champagne
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 3 cups sliced mushrooms
- 1 cup frozen peas
- 2 Tbls. chopped, fresh tarragon
- fresh lemon juice
Instructions
- Preheat oven to 375 degrees. Heat 1 Tbls. each butter and olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Place chicken skin side down and sear for 5-7 minutes until skin is crisp. Flip over chicken and sear for an additional 3 minutes.
- Remove chicken and set aside.
- Turn heat down to medium and add shallots to the pan. Heat and stir for 2-3 minutes.
- Add the champagne, cream and chicken stock. Scrape the bottom of the pan to remove all the the cooked bits. Simmer for 5 minutes and season again to taste.
- Place chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25-30 minutes until thoroughly cooked.
- In the meantime, Heat additional 2 Tbls. of butter in another large skillet over high heat. Add the mushrooms and cook for 10 minutes until all the water is evaporated and mushrooms begin to brown. Turn off heat and add peas.
- Remove chicken from the oven. Add the sauted mushrooms and peas. Stir in the tarragon and drizzle with lemon juice.
- Place chicken on a platter and pour sauce over the top.
- Serve with french green beans and a savory bread pudding.