Chicken Breasts with Peaches and Champagne Sauce


Makes 6 servings




3 cups ripe peaches (about 4 medium-sized) peeled and sliced

9 tablespoons fresh lemon juice

3 whole chicken breasts (about 3 pounds), skinned, boned, halved sea salt and freshly ground white pepper to taste

3/4 teaspoon paprika

3 tablespoons vegetable oil, divided

6 tablespoons unsalted butter, divided

3/4 cup chicken stock

3/4 cup brut Champagne

1 1/2 cups finely chopped shallots




Toss sliced peaches with lemon juice to keep them from turning brown and set aside.


In a sauté pan over medium high heat, melt 3 tablespoons butter with 2 tablespoons vegetable oil. Add the chicken, sprinkle with salt, pepper and paprika, and sauté for 2-3 minutes on each side. Do not overcook. Remove to a platter and set aside.


Drain the peach slices. Add to the pan and sauté for about 2 minutes. Remove to the platter with the chicken. Cover to keep warm.


Add 1 tablespoon oil to the pan. Add the shallots. Cook until they become translucent. Continue cooking further until they caramelize.


Deglaze the pan with Champagne. Use a wooden spoon to scrape up any brown bits that have stuck to the pan. Reduce liquid to almost a syrup. Add the chicken stock cook until liquid is reduced by almost two-thirds.


Whisk in remaining 3 tablespoons butter, one at a time. When the sauce is slightly thickened, return the chicken and peaches to the pan and heat through for about 2-3 minutes.


Remove chicken to the warm platter. Top with peaches. Serve sauce separately. [If you are serving the plates, begin by putting a little sauce on each plate. Put a chicken breast on top and surround with peach slices.]