Chicken in Oyster and Champagne Sauce


4 whole chicken breasts, halved
1-3/4 cups water
2 teaspoons salt
8 white peppercorns
1/2 teaspoon dried tarragon
1/2 bay leaf
1/2 lemon, sliced
1 stalk celery, cut up


Simmer the chicken breasts in water with the other ingredients until tender – about 35 minutes. Remove the chicken from the stock and allow to cool. When cool, skin and bone the breasts. Cover and keep warm. Strain the stock. Make the sauce (see below). To serve, arrange the warm chicken on a hot platter, surround with fluffy rice, and pour the sauce over the chicken.

Oyster and Champagne Sauce


Serves 8

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