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!"
photo by Camzmom
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
Questions & Replies
-
Can you use a nondairy cream substitute for the cream?
Reviews
-
VERY VERY GOOD!!! I followed recipe as written. At the very end I added a couple of pinches of Kosher salt to suit my taste. Served it over Spinach fetticini. My husband and I enjoyed very much nice change from the same ole same ole. Thank You! -
Easy prep. Restaurant quality. Added to my favorites.
-
Best Chicken Ever. I would recommend this recipie to everybody I know.
-
I liked this dish. It had a very good flavor and the small amount of champagne really came through in the taste. Next time, I think I will use a little corn starch to thicken it up a bit as it was just a little too runny for me.
RECIPE SUBMITTED BY
I am a mother of 3 grown children. My husband and I have lived in Vernon Hills, Illinois for 30 yrs. Both of us have always enjoyed cooking. And it has apprently rubbed off on our children. All are excellent cooks! One of them actually gets paid to do it! He's a chef in Phoenix.
