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Poulet au Champagne (Chicken with Champagne) Recipe


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     Poulet au Champagne (Chicken with Champagne)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1/4 cup all purpose flour
1 teaspoon sea salt
fresh ground black pepper, to taste
4 pieces boneless chicken breast
2 Tablespoons unsalted butter
2 Tablespoons canola oil
3/4 cup Champagne
2 cups green grapes
1/4 cup heavy cream
1 cup fresh parsley, minced and gently packed

Place the flour on a piece of waxed paper. Season with salt and several grinds of pepper and mix with your fingers. Dredge the chicken in the flour until well coated. Heat the oil and butter in a large saucepan. Saute the chicken over medium-high heat until browned on both sides, about 3 to 4 minutes per side.
Remove the chicken from the pan and drain any excess oil. Add the Champagne and the grapes to the pan, stir and cook for 5 minutes. Add the cream and parsley, then add the chicken breasts, turning them to coat with the liquid. Bring the liquid to a boil, reduce the heat to a simmer and cook, partially covered, until the chicken is cooked through, about 10 minutes. Garnish with additional parsley sprigs.

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