CHAMPAGNE CHICKEN BREASTS

CHAMPAGNE CHICKEN BREASTS 4 whole chicken breasts, halved Salt and freshly ground black pepper 5 tbsp. unsalted butter 1/2 c. cognac 3 tbsp. unbleached all purpose flour 2 tsp. dried tarragon 3 1/2 c. non vintage champagne 1/2 c. heavy or whipping cream

Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside. Pour cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.

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