Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 500g / 1.1 lbs), halved horizontally into thin cutlets
  • 30g (1/4 cup) All-purpose flour
  • 5g (1 tsp) Sea salt
  • 2g (1/2 tsp) Cracked black pepper
  • 30ml (2 tbsp) Extra virgin olive oil
  • 240ml (1 cup) Dry Champagne or Brut Sparkling Wine
  • 240ml (1 cup) Heavy cream (36% fat)
  • 2 medium shallots, finely minced (approx. 40g)
  • 120ml (1/2 cup) Low-sodium chicken stock
  • 30g (2 tbsp) Unsalted butter, chilled and cubed
  • 15g (1 tbsp) Fresh tarragon, finely chopped

Instructions:

  1. Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large stainless steel or cast iron skillet over medium-high heat. Sear chicken for 3–4 minutes per side until a golden-brown crust forms and internal temperature reaches 160°F. Remove to a plate and tent with foil.
  3. Lower heat to medium. Add minced shallots to the skillet and sauté for 2 minutes until translucent.
  4. Pour in the champagne, whisking to deglaze the browned bits (fond) from the pan. Simmer until the liquid has reduced by exactly half.
  5. Whisk in the chicken stock and heavy cream. Simmer until the sauce thickens enough to coat the back of a spoon.
  6. Finish the sauce by whisking in the chilled cubed butter and chopped tarragon. Return chicken and any juices to the pan to warm through before serving.