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Remove the chicken from the pan and drain any excess oil. Add the Champagne and the grapes to the pan, stir and cook for 5 minutes. Add the cream and parsley, then add the chicken breasts, turning them to coat with the liquid. Bring the liquid to a boil, reduce the heat to a simmer and cook, partially covered, until the chicken is cooked through, about 10 minutes. Garnish with additional parsley sprigs.
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