Chicken Breasts in Champagne Sauce

Ingredients

• 3 whole chicken breasts, split
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 cup chicken broth
• 1 1/2 cups dry champagne or white wine
• 2 tablespoons flour
• 2 egg yolks
• 1 (6 ounce) package long grain and wild rice mix, cooked according to directions

Method

1. Brown chicken breasts in butter until golden brown, turning often.
2. Add salt, pepper, thyme, broth and 1 1/4 cups champagne to the pan drippings in the skillet. Bring to boiling; return chicken to skillet. Cover and simmer until chicken is tender. Remove from skillet and keep warm.
3. Stir flour into remaining 1/4 cup of champagne. Stir into liquid in skillet. Cook, stirring constantly, until mixture is thickened.
4. Beat egg yolks in small bowl; add about 1/2 cup of the sauce. Stir back into skillet. Heat thoroughly, but do not boil.
5. To serve: Arrange chicken breasts on platter with hot rice; spoon sauce over each piece of chicken.