Stuffed chicken breast served with a baby arugula salad with a light Champagne herb sauce.Sauté minced shallots in butter, add Champagne and reduce slightly. Add equal amounts of chopped tarragon and parsley, then whisk in a small dollop of crème fraîche. Season to taste. Cook’s Tip: To keep the sauce light, reduce the champagne by … Continue reading "Stuffed Chicken Breast, Champagne Herb Sauce"