Ingredients for Lemon Chicken In Savory Champagne Sauce
- Boneless Skinless Chicken Breasts
- Dry White Wine
- Fresh Lemon Juice
- Lemons, Zest Of
- Vegetable Oil
- Fresh Savory
- Italian Plum Tomatoes
- 1/4 cup cognac
- 4 lemon slices
- 1/2 cup champagne
- 4 tablespoons butter
- Heavy Cream
- 1/4 cup crème fraîche
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How to Make Lemon Chicken In Savory Champagne Sauce
- Preheat oven to 375°F (190°C).
- Cut 4 boneless, skinless chicken breasts in half lengthwise, creating 8 pieces.
- Arrange chicken in a single layer in a large (9x13 inch) glass baking dish.
- In a medium bowl, whisk together 1 cup dry champagne, 1/4 cup fresh lemon juice, zest of 1 lemon, 2 tablespoons olive oil, and 3 tablespoons fresh savory, chopped.
- Pour marinade over chicken, ensuring all pieces are coated. Cover and refrigerate for at least 6 hours, or preferably overnight.
- Remove chicken from refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake for 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Add 1 pint cherry or grape tomatoes, halved, to the baking dish during the last 10 minutes of baking.
- While chicken is baking, prepare the sauce: Pour 1/4 cup cognac into a small saucepan. Carefully ignite with a long match (in a well-ventilated area).
- Once flames subside, add 4 tablespoons butter and sauté 4 lemon slices for 2 minutes per side, until lightly browned.
- Add 1/2 cup champagne to the saucepan and bring to a boil. Reduce heat and simmer until the sauce reduces by half (about 5-7 minutes).
- Reduce heat to low. Whisk in 1/2 cup heavy cream and 1/4 cup crème fraîche. Simmer until the sauce thickens to a creamy consistency (about 2-3 minutes).
- Stir in the remaining 2 tablespoons of chopped savory.
- Arrange the baked chicken and tomatoes on plates. Spoon the champagne sauce generously over the chicken.
- Garnish with remaining lemon slices and fresh savory sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
84g
Carbs
3g
