Carrabba's Champagne Chicken

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 thin chicken cutlets
• 1/3 cup flour
• 2 tablespoons parmesan cheese
• salt
• pepper
• 1/2 cup sliced mushrooms
• 1/4 cup champagne (dry. you can get dry sparkling wine for $6 a bottle)
• 2/3 cup heavy cream (or evaporated milk)
• 1 pinch kosher salt
• 1 pinch fresh ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon tarragon
• 6 ounces angel hair pasta, cooked and drained

Recipe

• 1 whisk together the flour, salt, pepper, and grated parmesan.
• 2 rinse the chicken pieces in water. dredge them thoroughly in the flour mixture, until well coated.
• 3 heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
• 4 add half of the chicken pieces, do not crowd the pan.
• 5 brown well on each side, about 3 minutes per side. remove the chicken from the pan and reserve to a plate. cook the other breasts in the same manner, remove from pan. cover with aluminum foil and keep warm in the oven while you prepare the sauce.
• 6 add the champagne and mushrooms to the pan.
• 7 use a spatula to scrape up the browned bits.
• 8 reduce the sauce by half.
• 9 whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
• 10 heat until sauce thickens to a creamy consistency.
• 11 serve chicken and sauce over angel hair pasta.