Heat olive oil in a pan and season chicken breasts with sea salt
Cook chicken breasts until golden and cooked through, then set aside
In the same pan, melt butter and sauté minced shallot and finely chopped garlic
Pour in the champagne and let it reduce down
Add chicken stock and continue reducing
Stir in heavy cream to finish the sauce
Return chicken to the pan to coat with sauce
Garnish with Italian parsley and serve with crusty bread
