Champagne Chicken

• 8 (8 ounce) pieces boneless skinless chicken breasts
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup butter
• 2 teaspoons olive oil
• 1 1/2 cups champagne (don't even ask what you do with the remaining champagne!)
• 1 cup whipping cream
• 1 teaspoon ground rosemary
• 1 teaspoon chopped parsley

1. Flatten chicken and dust with the flour, salt and pepper.
2. In a very large skillet Melt butter and olive oil together over medium heat.
3. Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
4. Add the cream and rosemary and cook until thickened.
5. Remove to a serving plate, pour sauce over chicken and garnish with parsley.
6. Serve with rice.

chicken breasts, flour, salt, white pepper, butter, olive oil, champagne, whipping cream, ground rosemary, parsley

Taken from www.food.com/recipe/champagne-chicken-10656 (may not work)