Champagne Chicken Breasts
"This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream."
photo by Chef PotPie
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 1⁄2 cups champagne
- 1 cup heavy cream or 1 cup half-and-half
- 1⁄2 lb mushroom, sauteed
directions
- Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
- Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
- Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
- Pour sauce over chicken and serve.
Questions & Replies
-
I want to do this Champagne Chicken recipe for my office holiday party. Can I do it in the crock pot?
Reviews
-
Very tasty recipe, one which I will make again! I've had this recipe saved for a long time since I looked it up on Zaar after having it at a restaurant when Bill and I were on a company trip. Then I found that it was on ZWT5 cookbook! Winner for me both ways! Tonight I made it with less butter and olive oil, only a couple tablespoons. The chicken cooked up wonderfully and I only added, at the end, about 1 tablespoon cornstarch in about 1/4 cup water to thicken. This made enough sauce to toss with 16 ounces of angelhair pasta. I also used the fat-free half-and-half to cut the fat even more. Added a bunch of minced garlic when I pulled off the chickem (that's just the way my family loves garlic!) And about 1/2 tsp of crushed red pepper flakes. Please do not take these changes to heart, this is a great recipe on it's own, I just made a few adjustments for my family's tastes. And I got to drink the rest of the champagne! YAY! It's a keeper, and when I do make it for company I WILL use the heavy cream. Only a few times year! Otherwise we stay healthier! Thanks for posting this wonderfully decadent (or even lower fat) recipe! -
So good! We loved it, thank you so much for posting! My only complaint would be not enough of the delicious sauce.Next time I'll double it! -
This is THE BEST recipe for Champagne chicken. This tastes identical to our local italian restaraunt's version. EXCELLENT!!!! -
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One outstanding recipe! An easy as can be recipe with excellent taste and flavor. The only adjustment I made was I used fat-free butter. Made for Holiday tag.
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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