Chicken Breasts in Champagne Sauce


  • 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


  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.

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