What We’re Cooking Now: Champagne Chicken

Super simple and so good…cooking with wine is always the way to go, especially with champagne…And, once the bottle is open, you just have to finish it.  I use fat free half and half to make it slightly healthier…you could also use heavy cream for ultimate decadence.

2 tablespoons olive oil
4 boneless, skinless chicken breasts
1 medium white onion
7 cloves garlic
1 cup fat free half and half
1 ½-2 cups Brut champagne or sparkling wine
1 teaspoon dried Thyme or 1 tablespoon fresh (fresh is better)
Handful of flat leaf parsley
Salt and pepper to taste

Coarsely chop onion and garlic.  In a large Dutch oven heat 2 tablespoons olive oil over medium heat, add onion and begin cooking.  After 5 minutes add garlic and brown them together with the Thyme.  Season both sides of the chicken breasts with salt and pepper and add to the pot.  Brown on both sides.  Add the champagne and continue cooking until slightly reduced.  Stir in the half and half and cook until the sauce is reduced by half.  Add the parsley and cook for 5 minutes more, season with salt and pepper to taste and serve over wild rice.  Total cooking time should be about 35 minutes to ensure chicken is cooked throughout.  Serve with creamy polenta and steamed haricot verts with a touch of lemon and garlic.