Chicken Wellington with Champaign Sauce

Chicken Wellington with Champagne Sauce

I’ve made this recipe a couple of times, and be forewarned: The champaign makes a huge difference. Choose something very dry… any sweetness will cause you some grief and a lot of regret.

I think you could skip that regret if you used Pinot Grigio, perhaps cut the amount in half (and replaced the lost liquid with chicken stock). You could use that same wine when cooking the onions, garlic, and mushrooms. I’ll try that next time.