Chicken in champagne with grape salad

Ingredients:

Chicken breast fillet and champagne sauce

• 2 tbsp (30 g) butter
• 1 large shallot, finely chopped
• 1 (750 ml) bottle of champagne
• 1 tbsp parsley leaves, plus more for garnish
• 2 teaspoons lemon juice
• 700 g chicken breast fillet, washed and dried
• 1/2 cup heavy cream
• 1 tbsp. white sauce mixes
• Grape salad, recipe below

Grape salad

• 1 cup coarsely chopped red seedless grapes
• 1 tbsp. parsley leaves
• 1 tbsp red wine vinegar
• 1 tbsp. l. olive oil
• 2 green onions, chopped
• Salt and ground black pepper

Preparation:

1. In a large skillet, melt the butter over medium-high heat. Add the shallots and sauté until softened, about 2 minutes.
2. Add champagne, parsley, and lemon juice to the pan. Bring to a boil, then reduce heat to a simmer.
3. Add the chicken to the champagne mixture and simmer for 15 minutes, turning the meat once halfway through. (Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Transfer the chicken to a plate.
4. Pour 1/2 cup of the liquid into a small saucepan. Add the cream and bring to a boil. Reduce the heat and simmer. Stir in the white sauce mixture. Cook for 1 minute, stirring constantly.
5. Serve the chicken with the sauce, parsley and grape salad.
6. Grape salad:
   
   Combine all ingredients in a medium bowl; mix well. Season to taste with salt and pepper. Serve the salad as a side dish for the Champagne Chicken Stew.