Champagne Chicken

I have only been to Carrabba's once. I went to the original Carrabba's on Kirby (still owned and operated by the Carrabbas and Mandolas and not part of the chain) to settle a bet about the best mussels in Houston. My pick was Cafe Rabelais and my friend's was Carrabba's. I won the bet and I haven't been back to Carrabba's since. This recipe from See Aimee Cook intriqued me nonetheless, I have not had the champagne chicken at Carrabba's, but this dish is amazing. I adore champagne, it is my most favorite beverage. The champagne flavor comes through beautifully and the meal comes together in under 30 minutes, perfect for a weeknight.

Carrabba's Champagne Chicken

¼ cup + 2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons grated parmesan cheese
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
½ pound mushrooms, quartered
½ cup dry champagne
¾ cup half and half
¼ teaspoon red pepper flakes
¼ teaspoon tarragon
8 ounces angel hair pasta, cooked and drained

Preheat the oven to 200 degrees.

Mix together the ¼ cup flour, salt, pepper, and grated Parmesan. Pound your chicken to ½ inch thickness. Dredge them thoroughly in the flour mixture, until well coated.

Heat the olive oil and butter in a large skillet on medium high heat. Brown each piece of chicken until done, about 3 minutes per side. Remove the chicken from the pan and place on a baking sheet, keep warm in the oven.

Add the mushrooms and 2 tablespoons flour to the pan. Sauté for about a minute. Add the champagne and use a wooden spoon to scrape up the browned bits. Reduce the sauce by half. Whisk in half and half, red pepper flakes and tarragon. Salt and pepper to taste. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

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