Carrabba's Champagne Chicken - pan sautéed chicken in a quick champagne cream sauce - so delicious! Ready in minutes! Chicken cutlets, parmesan, mushrooms, red pepper flakes, heavy cream, tarragon, and champagne. Serve over angel hair pasta. This is a great dish for New Year's Eve! #carrabbas #restaurant #chicken #pasta #creamsauce #champagne #newyears
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 Tbsp of butter in a large skillet on medium-high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add butter to the skillet and melt. Add the mushrooms to the pan and cook until starting to soften.
Add champagne to the skillet. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes, and tarragon. Heat until sauce thickens to a creamy consistency.