CHAMPAGNE CHICKEN

1 (3 to 4 pound) chicken, cut into 8 pieces
1/4 cup flour for dredging
3 tablespoons canola oil
1 tablespoon unsalted butter
2 tablespoons minced shallots
2 cups champagne (or sparkling wine)
1 tablespoons brown sugar
1 lemon, rind grated and juiced
1/4 cup toasted pine nuts
1/4 cup coarsely chopped fresh parsley

Coat chicken pieces with flour; set aside.

Heat 2 tablespoons oil and butter in a heavy skillet over medium heat. Add chicken and cook until lightly brown, 5 to 10 minutes. Remove chicken and keep warm.

Add remaining oil and shallots to pan and saute 2 to 3 minutes. Add champagne, brown sugar, grated zest and lemon juice. Cover and simmer until chicken is tender, about 45 minutes. Remove chicken to a warm serving platter. Keep warm.

Reduce remaining sauce over high heat. Pour over chicken, sprinkle with pine nuts, and garnish with parsley.

Makes 6-8 servings
Source: The Wine Sense Diet by Annette Shafer