Champagne Chicken with Rosemary Tuscan Beans


  • 1 cup champagne
  • 12 sprigs fresh thyme, minced
  • 3 Tbsp. lime juice, fresh
  • 4 cloves garlic
  • 2 large sprigs rosemary, minced
  • 2 boneless chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Rosemary Tuscan Beans:
  • 2 cans white northern beans, rinsed.
  • 3 cloves garlic, chopped
  • 23 sprigs rosemary, chopped
  • olive oil
  • sea salt


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  2. Combine champagne, thyme, lime juice, and rosemary in a bowl or ziplock bag. Add chicken breasts and refrigerate (season with salt and pepper before adding).
  3. Pre-heat oven to 350 degrees. Remove breasts from the marinade and place in a small roasting pan. Reserve marinade.
  4. Roast chicken 20-30 min. basting occasionally with the marinade. Place chicken a platter and cover to keep warm. Pour pan juices and remaining marinade in a saucepan. Cook over med. heat until boiling and reduced. Spoon over chicken and garnish with rosemary.
  5. With this recipe, I sometimes grill the breasts instead of roasting. Both are good!
  6. For Beans:
  7. Saute minced garlic in a tbsp. of olive oil. Add the chopped rosemary until fragrant. Add the beans and cook over medium heat until flavors are combined. Add a bit of kosher or sea salt.
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