Grilled Chicken Breast with a Champagne Sauce

This is a great use for leftover Champagne. You can substitute any
white wine and get great results.

Makes 2 servings

Ingredients:

2 boneless chicken breast halves
1 tablespoon olive oil
salt and freshly ground pepper

Champagne Sauce:

1 tablespoon olive oil
2 tablespoons butter
1/4 cup shallots, finely chopped
1/2 cup mushrooms
1/4 cup champagne
1/2 cup heavy cream

Preparation:

Chicken Breast:

Prepare the grill. Rub the chicken with olive oil and season with salt
and pepper. Put the chicken on the grill and cook for three minutes.
Turn and cook for three more minutes. (You want the internal
temperature to be 165 degrees F.)

Champagne Sauce:

Heat the olive oil and butter in a saucepan on a medium flame. Add the
shallots cook for two minutes. Add the mushrooms and cook until soft.
Add the champagne and cook for five minutes. Add the cream and cook
until reduced by about one quarter. Stir occasionally so that the
sauce does not burn. Arrange chicken on the plate. Pour sauce over and
serve.