Now for a wonderfully simple yet elegant New Year's Eve dish... this Chicken Breasts in Champagne from The Silver Palate Good Times Cookbook is a winner everytime. I have never had it fail to impress or win over a hard to please guest.

Chicken Breasts in Champagne
4 whole chicken breasts, halved
Salt & Pepper to taste
5 Tablespoons unsalted butter
½ cup cognac
3 Tablespoons unbleached all purpose flour
2 teaspoons dried tarragon
3½ cups non-vintage champagne
½ cup heavy or whipping cream

Sprinkle the chicken breasts with the salt & pepper. Melt the butter in a medium-sized dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside.

Pour the cognac into the pan, warm it and flame with a match. When the flame subsides, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the champagne. Return the chicken to the pan. Cover & simmer until the chicken is tender, about 45 minutes.

Remove the chicken to a warmed serving platter. Stir in the remaining ½ cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened.

Pour the sauce over the chicken & serve immediately.