Champagne Poached Chicken with Grape Salad

Total Time:
35 min
10 min
25 min

4 servings

  • 2 tablespoons butter
  • 1 large shallot, finely chopped
  • 1 (750-ml) bottle Champagne
  • 1 tablespoon freshly chopped parsley leaves, plus more for garnish
  • 2 teaspoons lemon juice
  • 1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry
  • 1/2 cup heavy cream
  • 1 tablespoon white sauce mix (recommended: Knorr)
  • Grape Salad, recipe follows
  • Grape Salad:
  • 1 cup coarsely chopped red seedless grapes
  • 1 tablespoon freshly chopped parsley leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 scallions, sliced
  • Salt and freshly ground black pepper
  • In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.

  • Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.

  • Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.

  • Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.

  • To serve chicken, spoon sauce over top and garnish with parsley and grape salad.

Grape Salad:
  • Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.

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