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Shrimp-Filled Chicken Breasts in Champagne Sauce

shrimp-filled chicken breasts in champagne sauce Entree
Shrimp-Filled Chicken Breasts in Champagne Sauce
  • Prep 40 min
  • Total 40 min
  • Servings 6

Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce. MORE+ LESS-

Updated March 6, 2013


boneless skinless chicken breasts
tablespoon Dijon mustard
1 1/2
teaspoons salt
medium (26 to 30 count) uncooked deveined peeled shrimp
tablespoons butter
tablespoons olive oil
shallots, thinly sliced
1 1/2
cups Champagne
cup whipping cream
tablespoon chopped fresh summer savory leaves
sprigs fresh summer savory


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  • 1
    Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2
    Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
  • 3
    In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
  • 4
    Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
  • 5
    Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
  • 6
    Serve sauce with chicken. Garnish with sprigs of summer savory.

Expert Tips

  • Serve with steamed broccoli florets and quartered, roasted potatoes.
  • Summer savory is an herb with an aroma and flavor similar to a cross between thyme and mint. It is the characteristic ingredient of “herbes de Provence,” a fairly standard mixture of dried herbs sold in most French food stores.
  • If you prefer a smooth sauce, strain it after reducing it for 5 minutes but before adding the summer savory.

Nutrition Information

No nutrition information available for this recipe

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