We love this simple French inspired chicken dish. We make ours with sparkling wine. I have not made it recently. There are so many ways to prepare delicious chicken.

Debra Fiorritoo sent this recipe idea to Bonjour Paris. Since Maralyn and I will return to France in January for B’ocuse d’Or in Lyon, we are in a French frame of food and wine. I like mine with the cream and herbs. Maralyn and Norm  prefer this French chicken dish with the wine and herbs.

Poulet au Champagne -our two versions, inspired by Bonjour Paris.

Two small chicken breasts (For this dish we prefer boneless and skinless breasts)
1/2 cup sparkling white wine
1/8-1/4 cup cream of choice–optional

Method

Quickly saute chicken on all sides in oil in a saucepan.
Add wine and simmer until chicken is tender.
If desired, add cream, and gently stir until hot and thickened.

We enjoy this dish served over rice to absorb the delicious juices or sauce. We add two colorful vegetables, such as green beans and carrots. With a glass of the same sparkling wine, this becomes an elegant supper.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.