All it takes is a few ingredients for this elegant dish. Goes well with a little classical piano.
4 tablespoons butter
4 chicken breasts - bone-in, skin on
4 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
1 bottle decent Champagne
1 tablespoon cornstarch dissolved in 1 1/2 taablespoons cold water
Melt butter in a large skillet. Brown chicken on both sides, turning once. Add garlic to pan, then season with salt and pepper. Pour 1/3 of the bottle of Champagne over chicken, cover and let simmer over medium heat for 15 minutes. Repeat this two more times. Remove chicken to a pan and keep warm in a 200 degree F. oven. Allow juices in pan to reduce for five minutes. Stir in dissolved cornstarch. Plate chicken and pour sauce over. Serves 4.