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Chicken in Champagne Cream Sauce
This is one of my "Guaranteed to impress a woman" dishes, I'm sure it would work on a guy though.
You'll need :
2 Boneless, Skinless Chicken Breasts
about 200 mL Heavy Cream
fresh Tarragon, Rosemary, or Basil finely chopped (save a few leaves for garnishing though)
1 glass of the best champagne you can afford
4-5 fresh mushrooms, thinly sliced.
Olive Oil
Salt & Pepper
Season the chicken with salt & pepper, then heat the Olive oil in a frying pan and fry the chicken until browned on both sides. remove them from the pan and set aside.
Now, add the champagne to the pan and stir it around over medium-high heat for a minute or two to deglaze the pan. Then add the herbs and cream, keep stirring until it reaches the desired thickness (you'll be able to tell when it's ready), add salt and pepper to taste, and then transfer the sauce to a bowl.
Rinse the pan off, add some more olive oil and finish cooking the chicken with the sliced mushrooms.
Serve it with rice and your choice of vegetable. The wine match should be pretty obvious, the rest of the champagne you used in the sauce.
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