Champagne Chicken

 

1 C. champagne

12 sprigs fresh thyme, minced

3 T. fresh lime juice

4 cloves garlic, chopped

2 large sprigs fresh rosemary, minced

2 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. freshly ground pepper

Fresh rosemary sprigs

 

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.