Chicken at Five

Champagne-Poached Chicken

  In a large straight-sided skillet, melt butter over medium-high heat. Add shallots and sauté until soft, about 2 minutes. Add Champagne, lemon juice, and parsley to pan. Bring to a boil, then reduce heat to keep at a s low simmer. Slide chicken into Champagne mixture and poach, 15 to 18 minutes, turning once, until internal temperature reaches 165°F. Remove chicken with a slotted spoon to a plate, and tent loosely with foil to keep warm. Ladle 1 cup of poaching liquid into  ...