Champagne Chicken

Ingredients:

• 4 boneless, skinless chicken breasts (approx. 600g, 880 kcal)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup champagne or sparkling wine (approximately 180ml, 130 kcal)
• 1/2 cup chicken broth (120ml, 15 kcal)
• 1/2 cup heavy cream (120ml, 400 kcal)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Chopped fresh parsley for garnish

Steps:

Step 1: Season chicken breasts with salt and pepper.

Step 2: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.

Step 3: In the same skillet, add minced garlic and cook for a minute. Pour in champagne to deglaze the pan, scraping up any browned bits.

Step 4: Add chicken broth and bring to a simmer. Reduce heat and return the chicken to the skillet. Cook until chicken is cooked through.

Step 5: Remove chicken again and keep warm. Stir in heavy cream and thyme to the skillet, simmering until the sauce thickens.

Step 6: Whisk in butter for added richness and smoothness.

Step 7: Return chicken to the skillet, coating it with the champagne cream sauce.

Step 8: Garnish with fresh parsley and serve the Champagne Chicken over rice or with your favorite side dishes.

Indulge in this sophisticated Champagne Chicken, where the bubbles of champagne elevate the dish to a culinary celebration.