Shrimp-Filled Chicken Breasts in Champagne Sauce

  • Prep 40 min
  • Total 40 min
  • Servings 6


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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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