Champagne Chicken

One of Jeff's favorites, a recipe one of my co-workers received from her wine club. I can never make this for dinner too often. The ingredients are simple, and the list is short. I always substitute half-and-half for the cream; it is less fat, and also the sauce goes a bit further. For this recipe I buy a 4-pack of mini champagne bottles at the grocery store. Each bottle is about 3/4 cup, which is what this recipe calls for. Serve over rice (what we do), or pasta.

6 boneless, skinless chicken breast HALVES (thin, and pounded)
6 Tablespoons lemon juice, freshly squeezed
Freshly ground pepper
1/4 c. butter, divided
1 Tablespoon olive oil
1/4 c. shallots, diced
2 cloves garlic, minced
3/4 c. chicken stock
3/4 c. champagne
1 1/4 c. heavy cream (or half/half)
2 Tablespoons chives, minced (optional)

Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and salt/black pepper to taste.

In large skillet, melt 2 Tb. butter, add oil and saute chicken over medium-heat, about 2 min. per side, until nicely browned. Remove from pan, cover and keep warm.

In same pan, melt remaining 2 Tb. butter. Saute shallots until translucent. Add garlic and cook 2 min. more, scraping up browned bits from bottom of pan.

Pour in chicken stock, champagne, and remaining 3 Tb. lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 min. until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately with rice or pasta.