¼cupwhite winesomething fruity (Riesling, Pinot Gris or Torrontes)
salt and pepperto season
Champagne Sauce
4Tbspsbutter
1shallotfinely diced
2cupschicken stock
½cupwhite wine(same one you used above)
½cupchampagne
1cupcream(I used 18%)
juice of ½ lemon
Salt and pepper to taste
2Tbspschivesfinely chopped, or parsley
2Tbspstomato concasse
1 teaspoonDijon mustard
1tablespooncornstarchoptional
Instructions
Preheat oven to 350 degrees.
Spray a baking dish with cooking spray. Arrange breasts in an even layer and pour the white wine over them. Season with salt and pepper.
Bake 30-40 minutes depending on the thickness of your chicken.
Champagne Sauce
Melt butter in a cast iron skillet. Saute shallots about 4 minutes. Do not let them colour.
Add the white wine and reduce by half. This should only take a 2-3 minutes.
Add the chicken stock and reduce by half. This will take a bit longer - about 10 minutes.
Add the champagne, cream, lemon juice and season with salt and pepper.
Continue to cook the sauce until it is thick enough to coat the back of your spoon.
If your chicken is not done yet remove the sauce from the heat.
When the chicken is out of the oven let it rest, covered approximately 5 minutes.
While chicken is resting, reheat the sauce and add the chives, tomato concasse and Dijon mustard. Heat through. If you want your sauce thicker then dissolve 1 tablespoon cornstarch in some of the sauce from the pan to make a slurry. Whisk the slurry into the sauce as it is reheating.
Spoon some sauce onto each plate and center the chicken breast over the sauce. Drizzle a bit of sauce over top of each breast and serve.
Enjoy!
Notes
Variation: If you prefer you can use 10% cream and thicken at the very end with 1-2 Tbsps corn starch with just enough water to dissolve. Stir until sauce thickens.