Carrabba’s Champagne Chicken

Ingredients:

2 Tbsp olive oil

2 Tbsp butter

2 boneless skinless chicken breasts

1/3 cup flour

2 Tbsp Parmesan cheese, grated

Salt, to taste

Pepper, to taste

1/2 cup sliced mushrooms

1/4 cup dry champagne

2/3 cup heavy cream (or evaporated milk)

Pinch of kosher salt

Pinch of fresh ground black pepper

1/8 tsp red pepper flakes

1/4 tsp tarragon

6 oz angel hair pasta, cooked and drained

Instructions:

Prepare the Chicken:

Mix together the flour, Parmesan cheese, salt, and pepper in a shallow dish.

Pound the chicken breasts to an even thickness and cut each piece in half.

Dredge the chicken pieces in the flour mixture, ensuring they are well coated.

Cook the Chicken:

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the chicken to the skillet and brown each piece for about 3 minutes per side, until cooked through.

Remove the chicken from the pan and set aside.

Make the Sauce:

In the same skillet, add the champagne and sliced mushrooms.

Use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Let the mixture reduce by half.

Whisk in the heavy cream, kosher salt, black pepper, red pepper flakes, and tarragon.

Cook the sauce until it thickens to a creamy consistency.

Serve:

Place the cooked angel hair pasta on serving plates.

Top with the chicken pieces.

Pour the champagne cream sauce with mushrooms over the chicken and pasta.

Garnish:

Optionally, garnish with additional grated Parmesan cheese or fresh herbs.

Enjoy:

Serve immediately and enjoy your homemade Carrabba’s Champagne Chicken!

This dish combines the delicate flavors of chicken and mushrooms with a rich, creamy champagne sauce, making it a delightful and elegant meal perfect for special occasions or a comforting weeknight dinner.