Chicken Breasts in Champagne Sauce
|Title:||Chicken Breasts In Champagne Sauce|
3 whole chicken breasts, split
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup chicken broth
1 1/2 cups dry champagne or white wine
2 tablespoons flour
2 egg yolks
1 (6 ounce) package long grain and wild rice mix, cooked
according to directions
Brown chicken breasts in butter until golden brown, turning often. Add salt, pepper, thyme, broth and 1 1/4 cups champagne to the pan drippings in the skillet. Bring to boiling; return chicken to skillet. Cover and simmer until chicken is tender. Remove from skillet and keep warm.
Stir flour into remaining 1/4 cup of champagne. Stir into liquid in skillet. Cook, stirring constantly, until mixture is thickened. Beat egg yolks in small bowl; add about 1/2 cup of the sauce. Stir back into skillet. Heat thoroughly, but do not boil.
To serve: Arrange chicken breasts on platter with hot rice; spoon sauce over each piece of chicken.