' Dunham Cellars - Champagne Chicken

Champagne Chicken

Champagne Chicken

Joanne Dunham, Owner
Summer 2005


6 boneless, skinless chicken breast halves
6 Tbs. lemon juice, freshly squeezed
Freshly ground pepper to taste
1/4 cup butter, divided
1 Tbs. olive oil
1/4 cup shallots, diced
2 medium cloves garlic, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cup heavy cream
2 Tbs. chives, minced


Pound each chicken breast to an even thickness. Sprinkle each with tablespoon of lemon juice and black pepper to taste. In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium-heat, about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm. 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. 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 with rice.