Directions:
- Whisk 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 tablespoons of the 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 the champagne and mushrooms to the pan.
- 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.
- Serve chicken and sauce over angel hair pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.55 Kcal (2586 kJ) | ||
| Calories from fat | 331.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.79g | 57% | |
|---|---|---|---|
| Cholesterol | 72.96mg | 24% | |
| Sodium | 697.09mg | 29% | |
| Potassium | 316.95mg | 7% | |
| Total Carbs | 52.83g | 18% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 150.8mg | 838% | |
| Calcium | 120.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 334.36 Kcal (1400 kJ) | ||
| Calories from fat | 179.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.92g | 57% | |
|---|---|---|---|
| Cholesterol | 39.51mg | 24% | |
| Sodium | 377.43mg | 29% | |
| Potassium | 171.61mg | 7% | |
| Total Carbs | 28.6g | 18% | |
| Sugars | 1.12g | 8% | |
| Dietary Fiber | 2.04g | 15% | |
| Protein | 9.47g | 35% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 81.6mg | 838% | |
| Calcium | 65.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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