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Champagne Chicken

From Stop and Smell the Rosemary


1 cup champagne
12 sprigs fresh thyme, minced
3 Tablespoons fresh lime juice
4 cloves garlic, chopped
2 large sprigs fresh rosemary, minced
2 boneless, skinless chicken breast halves
½ teaspoon salt
¼ teaspoon freshly ground pepper
Fresh rosemary sprigs

Recipe directions: 

Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. 

Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.

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