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Shrimp-Filled Chicken Breasts in Champagne Sauce
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Prep Time:
40 minutes
Total Time:
40 minutes
Quick and elegant shrimp-stuffed chicken with creamy Champagne sauce, ready in 40 minutes.
Ingredients:
  • 6 boneless skinless chicken breasts
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons salt
  • 18 medium (26 to 30 count) uncooked deveined peeled shrimp
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 1/2 cups Champagne
  • 1/4 cup whipping cream
  • 1 tablespoon chopped fresh summer savory leaves
  • 6 sprigs fresh summer savory
Instructions:
  • Place each chicken breast between sheets of plastic wrap or waxed paper and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
  • Spread a layer of zesty mustard on one side of each succulent chicken breast, then sprinkle a touch of sea salt on top. Place three plump shrimp on each breast, then gently roll them up starting from a short end and secure them with a toothpick.
  • Heat butter and oil in a nonstick skillet over medium-high heat. Cook chicken for 5 to 8 minutes, turning frequently until all sides are nicely browned.
  • Add the shallots and Champagne to the mixture and simmer with the chicken covered for 3 to 5 minutes until the chicken is cooked through (165°F). Transfer the chicken to a plate, cover, and keep it warm.
  • Combine the cream and remaining 1/2 teaspoon salt into the Champagne mixture. Bring to a boil and cook for about 5 minutes, stirring constantly, until the sauce thickens and reduces by half. Remove from the heat and mix in the chopped summer savory.
  • To serve, drizzle the sauce over the chicken and decorate with fresh sprigs of summer savory.

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