Chicken with Champagne-Tomato Sauce
Ingredients
- 4 C. cooked rice
- 1 lb. boneless, skinless chicken breasts
- 2 Tbs. all-purpose flour
- Pinch salt and freshly ground black pepper to taste
- 1 1/2 Tbs. olive oil
- 1/4 C. champagne, or other dry sparkling or non-sparkling white wine
- 1 large tomato, peeled, cored and chopped, about 1 1/2
- 1/2 medium onion, chopped, about 1/2 C.
- 1/4 tsp. tarragon
- 2 Tbs. heavy cream
Directions
Cook rice according to package directions; set aside and keep warm. Remove all visible fat from chicken and cut into cubes. Sprinkle with flour, salt and pepper. Heat olive oil until it's rippling but not smoking in large, heavy nonstick skillet. Add chicken and sauté over medium-high heat two to three minutes, turning to cook until lightly browned. Stir in champagne and cook 30 seconds. Add chopped tomato and onion. Continue cooking over medium heat until chicken is done, onions are softened and tomatoes have broken down into a chunky sauce. Add more wine, as needed if mixture seems dry. Sprinkle tarragon over chicken and tomatoes, stir in heavy cream and simmer 1 minute.
