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Chicken With Champagne Sauce


4 boneless, skinless chicken breast halves
3 tablespoons butter
cup chopped shallots
cup champagne or sparkling wine
cup heavy cream
teaspoon salt
cup chopped chives


Serves: 4


Place the chicken breasts flat between two pieces of plastic wrap. Using a meat mallet or other heavy object, pound the chicken until it is ½ inch thick. Heat 2 tablespoons butter in a large non-reactive skillet over high heat. Add the chicken and sauté 3 to 4 minutes per side or until golden. Remove to a platter and keep warm.

Add the shallots to the pan and cook over medium heat until tender. Stir in the champagne. Cook over high heat until reduced by half. Stir in the cream, any accumulated chicken juices and salt. Cook over medium heat until sauce thickens slightly, stirring frequently; do not boil. Whisk in 1 tablespoon butter. Place a chicken breast on each plate and spoon sauce over. Garnish with chives.

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