The leftover champagne in the fridge was the only reason I tried this recipe. Flipping through one of my favourite magazines, House Beautiful-Sept 2014, I came across Champagne Chicken Veronique, and except for the tarragon part,(I used sage) it sounded good and easy. The recipe calls for shallots but we have a cellar full of onions so that is what I used. The combination of red grapes, champagne and cream is so good that the plates were licked clean. And the chicken breasts, sauted in butter, were so buttery and tender that I had to remind myself that they were chicken breasts.