Recipe

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• 8 (8 oz) pieces boneless skinless chicken breasts
• 1/3 cup flour
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 cup butter
• 2 tsp olive oil
• 1 1/2 cups champagne (don'tsp even ask what you do with the remaining !)
• 1 cup whipping cream
• 1 tsp ground rosemary
• 1 tsp chopped parsley

• 1 Flatten chicken and dust with the flour, salt and pepper.
• 2 In a very large skillet Melt butter and olive oil together over medium heat.
• 3 Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
• 4 Add the cream and rosemary and cook until thickened.
• 5 Remove to a serving plate, pour sauce over chicken and garnish with parsley.
• 6 Serve with rice.