Champagne Chicken

This was a dish I made for the menu when I was a chef at a restaurant. It was a customer and staff favorite, so I recreated a gluten-free version to share.

Prep:
5
minutes
Cook:
30
minutes
TOtal:
35
minutes

Ingredients

  • 1 1/2 lbs chicken breasts (about 4 small breasts)
  • 1/2 C paleo flour blend (I used Bob's Red Mill)
  • 8 garlic cloves, minced
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 1 T fresh thyme
  • 1/2 C chicken broth
  • 2 C brut champagne
  • 1 C heavy cream
  • 8oz gluten free pasta (I used Jovial Cassava penne)
  • 2 T avocado oil

Instructions

  1. Sprinkle the chicken breasts with 1 teaspoon sea salt and ½ teaspoon pepper. Add the paleo flour blend to a bowl and dredge each chicken breast in the flour. Set the breaded chicken aside.
  2. In a large skillet on medium heat, add the avocado oil. Once the oil is hot, add the chicken and sear it until it is golden brown. Flip the chicken and sear the other side. Once both sides are golden brown, remove the chicken from the pan and set it aside.
  3. Add the garlic to the pan and sauté for about 30 seconds, stirring to keep the garlic from burning. Add the champagne, chicken broth, and thyme. Bring to boil and continue boiling until the liquid is reduced by half, about 7-10 minutes.
  4. Add the heavy cream, 1 teaspoon of sea salt, and the seared chicken breast to the pan and simmer until the sauce is thick and the chicken is cooked through about 12-17 minutes. The sauce should be thick enough to coat a spoon. Be careful not to reduce the sauce too much, or it will break.
  5. While the chicken and sauce are simmering, cook the noodles according to the package directions.
  6. Serve the chicken and champagne cream sauce over the noodles.