Champagne Braised Chicken Breast

It's not often that I pop open a bottle of champagne. It's even less often that I actually finish a bottle &, I hate to let anything go to waste. It just doesn't sit well with me. Left over from Valentine's celebrations, about half of a bottle of champagne has been nestled in the back of my fridge for a bit more than a week. Obviously, it's not fit to drink anymore, but I couldn't just pour it out! What can I say, I'm a pack rat at heart. It's a problem.

So after mulling it over for a bit, I decided a simple braised chicken breast would be the best way to highlight the flavor of the champagne . Braising chicken is such a delicious & simple way to prepare it -- it leaves it juicy & flavorful. If you don't have a lonely half-drunk bottle of champagne on had, dry white wine works well too.

Champagne Braised Chicken Breast

with Baby Endive, Beet, & Sémillon Grape Salad

1 large boneless, skinless chicken breast

1 1/2 c. champaign

2 cloves garlic, minced

1 lemon

1 small spanish or yellow onion, minced

2 tbsp. olive oil

1 tsp. salt

1/2 tsp. thyme

1/2 tsp. pepper

3 pre-prepared beets

1/4 c. sémillion (green) grapes, halved

2 tbsp. walnuts

1 tsp dijon mustard

In a medium bowl marinate the chicken breast in 1/2 c. champagne , 1 clove minced garlic, 1/2 lemon juiced, 1/2 tsp. salt, & 1/4 tsp. pepper. Let the mixture sit for at least 20 minutes.

Meanwhile, saute the onion in 1/2 tbsp. olive oil with just a pinch of salt. Once the onion has softened (4 minutes or so) add the chicken. Brown on both sides. Add another 1/2 tbsp. olive oil if necessary. Pour the remaining marinade plus 1 c. more of champagne over the chicken and simmer over medium-low heat until cooked through (15 - 20 minutes).

While the chicken is cooking, slice the beets into 1/4" slices, halve the grapes, and wash the endives. Set aside. In a small jar, combine 1 tbsp. olive oil, juice of 1/2 lemon, 1/2 tsp. thyme, 1 clove minced garlic, 1/2 tsp. salt, & 1/4 tsp. pepper. Shake to combine. Toss the endives, beets, grapes, & walnuts with the dressing.

Once the chicken is cooked, let rest for a few minutes then slice on the bias. Serve with the endive salad.