Chicken with Champagne Sauce

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  • 4 boneless, skinless chicken breast halves
  • 3 tablespoons butter
  • 1/2 cup chopped shallots
  • 3/4 cup champagne or sparkling wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 cup chopped chives


  1. 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 1/2-inch thick.
  2. Heat 2 tablespoons butter in a large nonreactive skillet over high heat. Add the chicken and sauté for 3 to 4 minutes per side or until golden.
  3. Remove to a platter and keep warm.
  4. 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.
  5. Stir in the cream, any accumulated chicken juices and salt. Cook over medium heat until sauce thickens slightly, stirring frequently; do not boil.
  6. Whisk in 1 tablespoon butter.
  7. Place a chicken breast on each plate and spoon sauce over. Garnish with chives.

Yield: 4 servings

Posted by Annette at Recipe Goldmine 12/13/2001 1:33 pm.