Champagne Rosemary Chicken Recipes

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CHAMPAGNE & ROSEMARY CHICKEN



Champagne & Rosemary Chicken image

Make and share this Champagne & Rosemary Chicken recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 (8 ounce) pieces boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 teaspoons olive oil
1 1/2 cups champagne (don't even ask what you do with the remaining champagne!)
1 cup whipping cream
1 teaspoon ground rosemary
1 teaspoon chopped parsley

Steps:

  • Flatten chicken and dust with the flour, salt and pepper.
  • In a very large skillet Melt butter and olive oil together over medium heat.
  • Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
  • Add the cream and rosemary and cook until thickened.
  • Remove to a serving plate, pour sauce over chicken and garnish with parsley.
  • Serve with rice.

Nutrition Facts : Calories 637, Fat 31.8, SaturatedFat 15.9, Cholesterol 268.2, Sodium 824.3, Carbohydrate 8.1, Fiber 0.3, Sugar 0.6, Protein 65.9

CHAMPAGNE CHICKEN



Champagne Chicken image

Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 11

2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 flat pieces)
3 tablespoons cornstarch (divided)
1 tablespoon Italian seasoning
1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper
2 tablespoons butter (divided)
3 tablespoons olive oil (divided)
3 cups sliced mushrooms
1 teaspoon fresh thyme
1 small onion (finely minced)
1 cup champagne (sparkling wine)
1 cup EACH: chicken stock and heavy cream

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.

Nutrition Facts : ServingSize 1 = 1 piece of chicken + ¼ of the sauce, Calories 513 kcal, Carbohydrate 15 g, Protein 17 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 135 mg, Sodium 815 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g

CREAMY CHAMPAGNE CHICKEN



Creamy Champagne Chicken image

I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.

Provided by tabihoffman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 teaspoon olive oil
½ cup sweet onion, minced
4 skinless, boneless chicken breasts
½ cup carrots, chopped
12 ounces champagne
12 ounces heavy cream
1 tablespoon chicken base

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.

Nutrition Facts : Calories 530.5 calories, Carbohydrate 8.8 g, Cholesterol 184.8 mg, Fat 35.9 g, Fiber 0.8 g, Protein 27.3 g, SaturatedFat 20.7 g, Sodium 645.6 mg, Sugar 2.8 g

CHAMPAGNE CHICKEN



Champagne Chicken image

Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!

Provided by Rita M.

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
6 tablespoons lemon juice, freshly squeezed
ground pepper, as you like
1/4 cup butter, divided
1 tablespoon olive oil
1/4 cup shallot, diced
2 medium garlic cloves, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
chives, chopped

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.

Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8

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