Champagnestylechicken Recipes
CHAMPAGNE POACHED CHICKEN WITH GRAPE SALAD
Steps:
- In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
- Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
- Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
- Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
- To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
- Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.
CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
CHAMPAGNE CHICKEN
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
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
CHAMPAGNE & ROSEMARY CHICKEN
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
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
More about "champagnestylechicken recipes"
EASY CHAMPAGNE VINAIGRETTE (OR MARINADE) - …
From inspiredfreshlife.com
Estimated Reading Time 4 mins
- Simply peel your garlic and shallot, give them a rough chop, and place in a blender or food processor. (I used my Magic Bullet.) Add the dijon, vinegar, lime, honey, hot sauce, and salt and pepper.
- Process until smooth. Add the extra virgin olive oil and continue processing until emulsified, about 30-60 seconds.
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CREAMY CHAMPAGNE CHICKEN WITH MUSHROOMS
From nevernothungry.com
Servings 4Estimated Reading Time 4 minsCategory Chicken
- Preheat a large cast-iron skillet over medium-high heat. Generously season both sides of the chicken breasts. When the pan is hot, add a bit of olive oil. Sear the chicken breast on both sides, until golden brown and cooked through, about 3 to 5 minutes per side. Remove the chicken to a plate.
- Add 1 tablespoon of butter to the skillet and, once melted, add the mushrooms and turn the heat to high. Cook the mushrooms, stirring occasionally, until softened and golden brown, about 8 to 10 minutes. Season with salt and pepper and remove to the plate with the chicken.
- Lower the heat to medium and add the remaining tablespoon of butter. Once melted, add the shallots and a pinch of salt. Cook for 2 to 3 minutes, until softened and translucent. Add the champagne and stir, scraping up any bits on the bottom of the pan. Simmer for 3 to 4 minutes, until the liquid has reduced. Add the cream and simmer for an additional 2 to 3 minutes, until slightly thickened. Season to taste with salt and pepper. Swirl the crème fraiche in, stirring to combine. Return the chicken and mushrooms to the pan and simmer for about 10 minutes, until the chicken is warmed through and the sauce has thickened. Add a splash of Champagne for taste, if desired. Sprinkle with the chopped parsley before serving.
CREAMY CHAMPAGNE CHICKEN WITH MUSHROOMS
From blessherheartyall.com
4.7/5 (3)Total Time 30 minsCategory Gluten Free Dinner RecipesCalories 564 per serving
- Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
- Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
- Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to 1/4 of the original amount and becomes thickened, sprinkle with parsley, and enjoy!
CREAMY CHAMPAGNE CHICKEN - SPRINKLES AND …
From sprinklesandsprouts.com
4.8/5 (12)Total Time 25 minsCategory MainCalories 179 per serving
- Place the chicken breasts flat on a chopping board and keeping your knife parallel to the chopping board cut horizontally straight through the chicken breast. Repeat with the second chicken breast.
- Heat the olive oil in a skillet or frypan. Once the oil starts to shimmer, reduce the heat to medium and cook the chicken for 3 minutes on each side.
CHAMPAGNE BRAISED CHICKEN THIGHS - THE LIFE …
From thelifejolie.com
Servings 4Calories 512 per servingEstimated Reading Time 7 mins
- Fry 3 pieces of bacon in a deep oven-safe skillet over medium high until crisp and remove from pan and set aside.
- Reduce the heat slightly (to somewhere between medium and medium high)and add the butter to the pan.
CHAMPAGNE CHICKEN - WHATCHA COOKING …
From whatchacookinggoodlooking.com
Reviews 2Category DinnerCuisine ItalianTotal Time 50 mins
- In a large bowl, season the flour with granulated garlic, salt and pepper. Mix well. In another bowl, beat the eggs with salt and pepper.
- Heat 3 tablespoons of oil and the butter in a large skillet over medium – medium high heat. When the butter is melted and the oil is hot, take a slice of chicken, and place into the flour mixture. Then dip it into the egg mixture and coat both sides. Add the chicken into the pan and start on the next piece. Don’t overcrowd the pan.
- Cook until brown on one side, about 5 minutes. Then flip and brown the other side, about 3-4 minutes. If you think the chicken is browning too fast, lower the heat to medium. Remove from the chicken from the pan and continue until all the chicken is cooked.
- When all the chicken is cooked, add another tablespoon of olive oil to the pan. When hot, add the onions and garlic. Season with salt and pepper. If the pan looks dry, add the last tablespoon of olive oil. When the onions are soft and starting to turn slightly golden, remove the garlic from the pan.
CHAMPAGNE CHICKEN - KITCHEN FUN WITH MY 3 …
From kitchenfunwithmy3sons.com
Servings 6Calories 197 per servingEstimated Reading Time 4 mins
- Slice each chicken breast in half, to make six servings. Lightly season both sides with desired amount of salt and pepper.
- Add chicken to skillet and cook for about 5 minutes on each side or until golden brown on both sides. Remove from skillet and set aside.
CARRABBA'S CHAMPAGNE CHICKEN - PLAIN CHICKEN
From plainchicken.com
5/5 (1)Category Main CourseCuisine American, ItalianTotal Time 25 mins
- Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
- Heat olive oil and 2 Tbsp of butter in a large skillet on medium-high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
- Add champagne to the skillet. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes, and tarragon. Heat until sauce thickens to a creamy consistency.
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