𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐂𝐡𝐚𝐦𝐩𝐚𝐠𝐧𝐞 𝐒𝐚𝐮𝐜𝐞

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐂𝐡𝐚𝐦𝐩𝐚𝐠𝐧𝐞 𝐒𝐚𝐮𝐜𝐞

This is so tender! So Delicious! I made this a couple days ago and we had leftovers from this for 3 days – I am amazed at how tender the chicken breasts were after heating them up. With chicken breasts – it’s a hit or miss for me on flavor, as well as dry or moist. This champagne sauce is a keeper (and yes, I made a mimosa while making this because the bottle was already open and I immediately was like, “why not?” )

This recipe is from my Southern Living Quick & Easy cookbook – if you come across this book – grab it – there are a lot of easy recipes with every day ingredients.

The champagne I bought for company, and put the leftover in ice cube trays for future recipes and/or mimosa’s. The only thing I couldn’t get to work was the thickening of the sauce and I’m guessing it is because there was nothing in the recipe that would help this happen. Plus it was raining here and I know (based on experience) recipes have to be played with depending on where you live. (𝘔𝘦𝘮𝘰𝘳𝘪𝘦𝘴 𝘰𝘧 𝘸𝘩𝘦𝘯 𝘐 𝘧𝘪𝘳𝘴𝘵 𝘮𝘰𝘷𝘦𝘥 𝘵𝘰 𝘊𝘰𝘭𝘰𝘳𝘢𝘥𝘰 𝘮𝘢𝘯𝘺 𝘺𝘦𝘢𝘳𝘴 𝘢𝘨𝘰 𝘢𝘯𝘥 𝘭𝘦𝘢𝘳𝘯𝘪𝘯𝘨 𝘵𝘰 𝘤𝘰𝘰𝘬 𝘢𝘵 𝘢 𝘩𝘪𝘨𝘩 𝘢𝘭𝘵𝘪𝘵𝘶𝘥𝘦 𝘸𝘢𝘴 𝘢𝘯 𝘪𝘯𝘵𝘦𝘳𝘦𝘴𝘵𝘪𝘯𝘨 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦.)

This recipe is worth creating and leftovers are fabulous. On the second day, I put this on rice and on the 3rd day – I cut it up and put in fajitas. Yum!