4 boneless, skinless chicken breast halves
1 teaspoon thyme, crushed between fingers
salt and white pepper to taste
1 stick butter
1 cup champagne
1 tablespoon flour
1 1/2 cups heavy whipping cream
Season the chicken breasts with thyme, salt and pepper and then saute’ lightly in the butter. Transfer the saute’ed chicken to slow cooker.
In the saute’ pan, add the flour to the butter in the pan, stirring to make a roux. Then stir in the champagne and cook till sauce thickens. Pour sauce over chicken in slow cooker. Cover with lid and cook on low setting for 3-4 hours, or until chicken is very tender.
Remove chicken from slow cooker and keep warm on a heated platter. Turn heat setting to high and stir the heavy cream into slow cooker to “finish” your sauce. Cook only until sauce is heated through. Swirl in 1 tablespoon of butter (optional). Pour sauce over chicken and serve.
Notes: I usually use more thyme and more flour. And I usually just use fresh ground black pepper. Serve with rice or pasta.
Recipe from: The Complete Crockery Cookbook by Wendy Louise. I printed out from www.fabulousfoods.com