Food Geek Friday: Chicken au Champagne

A few weeks ago, I purchased "The French Women Don't Get Fat Cookbook." Not because I'm dieting in particular, but because as I flipped through it in the bookstore, I liked that many of the recipes were simple preparations of fresh ingredients.

And one included champagne.

How can you not love a "diet" book that includes champagne?

What I like about this recipe is that it's simple enough to eat anytime, but special enough to trot out for an occasion. Since holiday season is fast approaching, you may have such an occasion to make this.

Or you may want to just make it for yourself. Either way, enjoy.

Chicken au Champagne

adapted from French Women Don't Get Fat


  • 2 chicken breasts (with skin and bone)
  • Salt and freshly ground pepper to taste
  • 1 cup Champagne


  1. Preheat oven to 350.
  2. Heat oven-proof, straight-sided skillet over medium high heat. Season chicken on both sides with salt and pepper. Place skin side down and saute for 3 minutes or until skin is browned.
  3. Turn chicken over and pour champagne on top.
  4. Place pan in oven and bake for 40 minutes or until done, basting the chicken with champagne and pan juices every so often.
  5. Allow to rest for 5-10 minutes.
  6. Serve chicken and sauce with remaining champagne and vegetable of choice. The book recommends brown rice and/or sauteed mushrooms. I used whipped cauliflower.