Take chicken breast out of the fridge 20 minutes prior to cooking. Pat dry and season with sea salt on both sides.

Finely mince a shallot and chop the two cloves of garlic

In a pan over medium heat, add some olive oil and then sear chicken thighs for 5 minutes on each side. Set to the side on a plate to rest.

Reduce heat slightly and add a knob of butter, shallots and garlic. Sautée for 1-2 minutes.

Deglaze with champagne, raise the heat to medium-high, and stir as the golden bits from the bottom of the pan will release. Let this reduce for about 10 minutes (or try the nose test: if you feel a burning sensation in your nose when smelling the sauce then keep cooking since the alcohol hasn’t fully cooked off yet). It should be reduced by half.

Add chicken stock and reduce for 5 more minutes. The sauce should be thicker by this point.

Add in heavy cream and stir for 2-3 more minutes.

Add chicken breast back in and let the chicken finish cooking in the sauce. The chicken should reach an internal temperature of 165 degrees. Spoon some of the sauce over the chicken as it finishes cooking in the pan.

Garnish with parsley and serve with crusty bread to soak up the sauce.