This is a great use for leftover Champagne. You can substitute any white wine and get great results.
Makes 2 servings
2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper
Champagne Sauce:
1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream
Chicken Breast:
Prepare the grill. Rub the chicken with olive oil and season with salt and pepper. Put the chicken on the grill and cook for three minutes. Turn and cook for three more minutes. (You want the internal temperature to be 165 degrees F.)
Champagne Sauce:
Heat the olive oil and butter in a saucepan on a medium flame. Add the shallots cook for two minutes. Add the mushrooms and cook until soft. Add the champagne and cook for five minutes. Add the cream and cook until reduced by about one quarter. Stir occasionally so that the sauce does not burn. Arrange chicken on the plate. Pour sauce over and serve.