Shrimp-Filled Chicken Breasts in Champagne Sauce
Andi Bidwell
Updated Mar 6, 2013
Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.
Shrimp-Filled Chicken Breasts in Champagne Sauce
- Prep Time 40 min
- Total 40 min
- Servings 6
- Ingredients 11
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
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Step1Between 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.
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Step2Spread 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.
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Step3In 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.
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Step4Stir 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.
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Step5Stir 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.
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Step6Serve sauce with chicken. Garnish with sprigs of summer savory.
Nutrition
Nutrition Facts are not available for this recipe
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