Creamy Champagne Chicken

I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 531 Calories

Ingredients

• 4 skinless, boneless chicken breasts
• 1 teaspoon olive oil
• ½ cup sweet onion, minced
• ½ cup carrots, chopped
• 12 ounces champagne
• 12 ounces heavy cream
• 1 tablespoon chicken base

Recipe Instructions

Step 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.

Step 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.