Champagne Chicken

2 boneless, skinless chicken breasts

1/3 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/4 cup unsalted butter

2 teaspoons olive oil

1 1/2 cups champagne/sparkling wine...or, if you don't do alcohol, chicken stock and a little splash of white wine vinegar for the tartness might work (I haven't tried it)

1 teaspoon fresh rosemary, chopped very finely

1 cup heavy cream

Butterfly the chicken breasts to cut each breast into 2 thin(ner) slabs. (Yielding 4 portions.)

Using a meat mallet, flatten the breast portions.

Combine flour with salt and pepper in a shallow dish; dredge the chicken in the mixture.

Meanwhile, in a large, heavy skillet melt butter and olive oil.

Add chicken and saute 2-3 minutes on each side; turning to brown both sides.

Add the champagne and finely chopped rosemary; simmer for 12-15 minutes.

Remove the chicken to a plate; tent with foil to keep warm.

Whisk a little of the remaining dredging flour into the simmering liquid, maybe a tablespoon at most.

Add the cream; stir well to combine. 

Bring sauce to a simmer to combine flavors. 

At this point, you can return the chicken to the sauce and heat through, or just serve the chicken with sauce spooned over the top. (More champagne sauce is always better.) (4 servings)