Champagne Style 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.

CHICKEN WITH CHAMPAGNE SAUCE (POULET ZAZA)

Steps:

• Sprinkle the chicken pieces with salt and pepper. Dredge the pieces in flour and shake off excess.
• Cut each carrot into 2-inch lengths. Cut each length into 1/8 inch-thick slices. Stack the slices and cut them into1/8 inch thick slivers (julienne). There should be about one and a half cups. Set aside.
• Cut the green beans and celery into 2-inch lengths. Cut each length into julienne slivers. There should be about a cup of green beans and slightly less than a cup of celery. Set aside.
• Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer. When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat. Turn and cook the second side about two minutes. Remove the pieces to a serving dish. Pour off all but one tablespoon of the fat. Add the shallots and cook briefly, stirring.
• Return the chicken pieces to the skillet and add the champagne. Add the chicken broth and bring to a boil. Partly cover and let simmer about 15 minutes.
• Have ready a basin of ice water to add the vegetables to when they are cooked.
• Meanwhile, bring a large quantity of water to a boil. Put the carrots in a sieve and add them in the sieve into the boiling water. Let cook about two and a half minutes. Remove them in the sieve and add them to the ice water. Drain.
• Repeat with the celery, letting it cook about one and a half minutes. Chill and drain.
• Repeat with the green beans, letting them cook about two minutes. Chill and drain.
• Remove the chicken pieces to a warm serving dish. Cover closely with foil.
• Cook the sauce down over high heat until reduced to about three-quarters of a cup. Add the cream and bring to a simmer.
• Combine the egg yolks and water in a heavy saucepan. Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon. Do not overcook or the yolks will scramble. The cooking without boiling should take about 10 minutes.
• Add the vegetables to the cream sauce. Pour the sauce over the chicken and serve.

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 GLAZED CHICKEN

Steps:

• Grill, bake or pan-sear chicken breasts until no longer pink in center.
• In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
• Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
• Return chicken to pan and turn chicken several times to glaze.

CHAMPAGNE STYLE CHICKEN

Steps:

• Cut chicken into medium sized pieces.
• Prepare marinade by mixing onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine, marinate forabout 4 hours, refrigerated. Turn the pieces regularly.
• After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade.
• In a large frying pan, heat the butter and place chicken in pan fry until golden.
• Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender, about 1 hour.
• When done, remove chicken to a serving platter and keep warm.
• Strain the cooking liquid and return to a saucepan. Add the mushrooms and reduce a little.
• Beat the egg yolks and cream in a bowl and then slowly add some of the cooking liquid, stirring constantly to obtain a smooth sauce.
• Pour sauce over chicken along with mushrooms, if using.
• Garnish with tarragon and chervil.