Champagne Chicken

01Method

1. 1

   Pat the chicken breasts dry and season both sides with salt.

2. 2

   In a large nonstick skillet, heat the olive oil over high heat. Sear the chicken on both sides until lightly golden, about 3 to 4 minutes per side. Season the top surface with black pepper and cayenne while the first side browns.

3. 3

   Once both sides are browned, remove the pan from the heat and transfer the chicken to a plate. Set aside or refrigerate until ready to use.

4. 4

   In the same pan, melt the butter over medium-high heat. Add the mushrooms along with a pinch of salt and cook, stirring occasionally, until they begin to take on color.

5. 5

   Add the shallots and garlic, stirring frequently, until the shallots become translucent, about 3 to 5 minutes. Dust in the flour and stir continuously until it is absorbed and starts to catch slightly on the pan bottom, about 1 minute.

6. 6

   Pour in the champagne and scrape up any browned bits from the bottom of the pan with a spatula. Allow the liquid to simmer until reduced by roughly half and thick enough that a spatula trail across the pan bottom holds for a few seconds, about 5 to 10 minutes.

7. 7

   Add the tomato paste, thyme, and chicken broth, and bring the sauce back to a simmer. Stir in the heavy cream and continue cooking until the sauce is thick enough to coat a spoon, about 10 minutes. Lower the heat.

8. 8

   Add the balsamic vinegar, then return the chicken to the pan. Gently simmer the chicken in the sauce, turning and basting every few minutes, until an instant-read thermometer reads 150°F (66°C) and holds that temperature for 3 to 4 minutes. Actual time will vary; use the thermometer as your guide.

9. 9

   Adjust seasoning to taste, then plate the chicken immediately with the sauce spooned generously over the top.