Champagne Chicken Recipes

CHAMPAGNE CHICKEN

Steps:

• Lightly dust chicken breasts with flour and a little salt and pepper.
• In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
• Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

CREAMY CHAMPAGNE CHICKEN

Steps:

• Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
• Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

CHAMPAGNE CHICKEN

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

CHAMPAGNE CHICKEN

Steps:

• Cut the chicken breasts in half horrizontally to make 4 thin pieces.
• In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
• Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
• Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
• Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
• Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.

CHAMPAGNE CHICKEN

Steps:

• 1. Combine flour, salt, and pepper in shallow dish. Dredge chicken in flour mixture.
• 2. Heat butter and oil in skillet; add chicken, and sauté 3 to 4 minutes on each side.
• 3. Add Champagne; cook over medium heat about 12 minutes or until chicken is done.
• 4. Remove chicken, and set aside. Add mushrooms to skillet, and sauté 1 to 2 minutes.
• 5. Add whipping cream to skillet; cook over medium heat, stirring constantly, just until thickened. Add chicken, and cook until thoroughly heated.
• 6. Serve warm.

CHAMPAGNE CHICKEN

Steps:

• *** See instructions at end if using the optional ingredients.
• Cut chicken into 1/4" wide slices.
• Melt the butter and olive oil in a large heavy skillet.
• Saute the chicken for 4 to 5 minutes.
• Remove the chicken and keep warm.
• Deglaze the pan with the champagne.
• Add the cream to the pan.
• Add the tarragon and reduce the sauce for two minutes.
• Put the chicken back into the pan and bring just to a simmer.
• Remove to serving platter.
• Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only.
• Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• Saute shallots in butter until tender.
• Divide shallots equally between the breast halves, spreading evenly over each.
• Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• Chicken is done when it springs back when lightly pressed with finger.
• Follow the balance of the instructions listed above for the sauce.