Well, I thought I might take a few moments to step back into the kitchen – this despite a few personal bumps along the way. I think the road is about as smooth as it’s ever going to get or will ever get. So there you go with Christmas looming just around the corner and the holiday season in full swing, this looked to me as good a recipe to help one get into the swing of things. Champagne being one of the key ingredients in helping out.  This is a great little recipe and appropriate for any occasion.

Chicken Breasts  in a Lavender and Champagne Sauce

Ingredients:
1/4 cup lemon juice
1 tsp dried thyme
1 tsp dried lavender
sea salt
pepper
3 boneless, skinless chicken breasts (I used 4 nice sized chicken thighs)
1/2 tbsp Extra Virgin Olive Oil (evoo)
2 tbsp butter
1 cup thinly sliced button mushrooms
1/4 cup shallot, minced
1/4 cup + Champagne (feel free to use a good Cava for cooking)
1/4 cup + chicken stock

Directions:
Combine the herbs in a pestle and grind with mortar until aromatic. Combine with lemon juice in a bag, add chicken breasts and marinade for 20 minutes. Discard marinade.

Heat skillet over medium heat. Add in olive oil and butter and heat until butter is melted. Add chicken and brown on both sides, about 5 minutes per side. Remove chicken from skillet and keep warm.

Add the mushrooms and shallot to skillet. Sautee for 4-5 minutes, stirring constantly. Add the Champagne, broth and stock. Simmer for 10 minutes. Return chicken to skillet and simmer covered on quarter heat for 20 -25 minutes or until chicken is done.

Wine Pairing: Champagne, of course!
By the way, don’t feel obliged to have to serve Champagne with this dish, and I presume you have already taken the necessary steps and drawn the shades down should anyone casually observe your “choice” in serving something else. If you must choose a little wine, do try and find a great little Rhone wine, one with a wonderful bouquet of lavender and thyme that carries through to the end. Magnificent.