Creamy Champagne Chicken
Description
This is an easy recipe for champagne chicken that tastes especially good made with pink champagne. Serve with wild rice pilaf and roasted vegetables on a romantic evening.
Ingredients
•
1 teaspoon olive oil
•
1/2 cup sweet onion, minced
•
4 skinless, boneless chicken breasts
•
1/2 cup carrots, chopped
•
12 ounces champagne
•
12 ounces heavy cream
•
1 tablespoon chicken base
Directions
1
Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2
Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.