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Champagne Chicken…Simple, elegant, delicious…and a great option for a Valentine’s Day dinner!

Almost ready to serve…Perfect with mushrooms and fresh chives.


Serves 6


  • 6 boneless, skinless chicken breast halves
  • 6 tbsp. lemon juice, freshly squeezed
  • freshly ground pepper to taste
  • 1/4 cup butter, divided
  • 1 tbsp. olive oil
  • 1/4 cup shallots, diced
  • 2 medium cloves garlic, minced
  • 3/4 cup chicken stock
  • 3/4 cup champagne
  • 1 1/4 cups heavy cream
  • 2 tbsp. chives, minced
  1. Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and black pepper to taste.
  2. In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-high heat, about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.
  3. In the same pan, melt remaining 2 tablespoons butter. Saute shallots until translucent. Add garlic and cook 2 minutes more, scraping up browned bits from the bottom of the pan.
  4. Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 minutes until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately over rice or pasta.