Best 16 Champagne Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exquisite Champagne Chicken recipes, a symphony of flavors that will tantalize your taste buds. Embark on a gastronomic adventure with our collection of three distinct recipes, each offering a unique twist on this classic dish.

Journey through the Provencal countryside with our first recipe, where aromatic herbs and zesty lemon dance in perfect harmony with tender chicken and the effervescent touch of Champagne. Experience a burst of Mediterranean sunshine with each succulent bite.

Next, transport yourself to the heart of France with our Champagne Chicken with Mustard Cream Sauce. This elegant dish elevates the classic chicken fricassee with a luxurious mustard cream sauce, adding a touch of sophistication to your dinner table. Prepare to be enchanted by the velvety texture and rich flavors that mingle in every spoonful.

Finally, explore the vibrant flavors of Asia with our Sweet and Sour Champagne Chicken. This delectable dish combines the tangy sweetness of pineapple and the subtle heat of bell peppers with the tender chicken and Champagne, creating a harmonious balance of sweet, sour, and savory notes. Get ready for a taste sensation that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHAMPAGNE CHICKEN



Champagne Chicken image

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

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 ½ cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

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

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

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE



Shrimp-Filled Chicken Breasts in Champagne Sauce image

Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
18 medium (26 to 30 count) uncooked deveined peeled shrimp
2 tablespoons butter
2 tablespoons olive oil
2 shallots, thinly sliced
1 1/2 cups Champagne
1/4 cup whipping cream
1 tablespoon chopped fresh summer savory leaves
6 sprigs fresh summer savory

Steps:

  • Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
  • In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
  • Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
  • Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
  • Serve sauce with chicken. Garnish with sprigs of summer savory.

Nutrition Facts : ServingSize 1 Serving

FIG, MUSTARD, AND CHAMPAGNE-GLAZED CHICKEN BREASTS



Fig, Mustard, and Champagne-Glazed Chicken Breasts image

A really easy dish that has an exciting flavor combination and is sure to impress your friends and family.

Provided by Jamison

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons canola oil
2 tablespoons fig butter
2 tablespoons Dijon mustard
1 tablespoon Champagne vinaigrette

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
  • Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 2.6 g, Cholesterol 67.2 mg, Fat 9.8 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 342.2 mg, Sugar 1 g

CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC



Chicken With Champagne and 40 Cloves of Garlic image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
10 to 12 large bone-in chicken thighs (about 5 pounds)
Kosher salt and freshly ground black pepper
40 cloves garlic, peeled (3 whole heads)
1/4 cup fresh lemon juice, or to taste
1 cup Champagne or other dry sparkling or white wine
2 cups Emeril's Rich Chicken Stock or store-bought low-sodium chicken broth
6 sprigs fresh thyme
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
  • Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
  • Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
  • In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

CHICKEN WITH CHAMPAGNE CREAM SAUCE



CHICKEN WITH CHAMPAGNE CREAM SAUCE image

Categories     Chicken     Simmer

Number Of Ingredients 11

2 chicken breasts
2 shallots, chopped
1/4 - 1/2 cup butter
1/4 - 1/2 bottle Champagne, or other sparkling wine
1/2 - 1 cup of chicken broth
1/2 - 1 cup heavy cream
1/2 teaspoon piment d'espelette (or other pepper spice, cayenne would probably work well)
1/2 teaspoon tarragon
Optional:
4 oz. mushrooms, sauteed in butter
2 cloves garlic, chopped

Steps:

  • - Melt about 1/4 cup butter in a skillet large enough to hold the chicken - When the butter is melted add shallots (and garlic if you like) and brown. - Add the rest of the butter, then the chicken and brown, about 2 minutes per side. - Pour in the sparkling wine and chicken broth, add a pinch of the tarragon and piment d'espelette and cook for 15 - 20 minutes, as necessary. OR cook for 5 to 10 minutes and finish on the BBQ. - Remove the chicken, cover and keep warm. Add the cream to the pan along with the rest of the tarragon and piment, bring to a boil and cook to reduce the sauce. - In the meantime, sauté the mushrooms. - When the sauce has reduced, stir in the mushrooms. - Return chicken to pan to heat and coat with sauce, then transfer to serving plates. - Pour sauce over chicken (and sides if you like, it's delicious over potatoes) and serve!

CARRABBA'S CHAMPAGNE CHICKEN



Carrabba's Champagne Chicken image

I found this on the "Plain Chicken" food blog and it is described as a copycat recipe from Carrabba's. The original recipe included crab meat but this one does not. Serve this savory dish over pasta with crusty bread and crisp salad for a satisfying meal!

Provided by PSU Lioness

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
4 thin chicken cutlets
1/3 cup flour
2 tablespoons parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry. You can get dry sparkling wine for $6 a bottle)
2/3 cup heavy cream (or evaporated milk)
1 pinch kosher salt
1 pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 ounces angel hair pasta, cooked and drained

Steps:

  • Whisk 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 tablespoons of the 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 the champagne and mushrooms to the pan.
  • 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.
  • Serve chicken and sauce over angel hair pasta.

Nutrition Facts : Calories 469.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 71.8, Sodium 144.5, Carbohydrate 41.9, Fiber 1.8, Sugar 1.6, Protein 8.8

CHAMPAGNE CHICKEN



Champagne Chicken image

I did this one for a lot of weddings.

Provided by Jan Green

Categories     Chicken

Time 35m

Number Of Ingredients 9

2 Tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
4 skined and boned chicken breasts
2 Tbsp butter, melted
1 Tbsp olive oil
1 c champagne or dry white wine
1/2 c sliced fresh mushrooms
1/2 c whipping cream

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.

CHICKEN WITH PEACH CHAMPAGNE SAUCE



Chicken with Peach Champagne Sauce image

This is a recipe that I haven't tried from emerils.com. It sounds exotic but is cooked entirely in the microwave. Let me know how it is!

Provided by Miraklegirl

Categories     Chicken

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

2 whole boneless skinless chicken breasts, split
4 teaspoons fresh lemon juice
pepper
2 fresh peaches, sliced
2 tablespoons margarine
2 tablespoons minced red onions
2 tablespoons all-purpose flour
1/2 cup white wine or 1/2 cup champagne

Steps:

  • Sprinkle chicken with lemon juice and pepper.
  • Cover with wax paper and microwave until no longer pink in a small microwaveable dish.
  • Transfer the chicken to a platter.
  • Add the peach slices to the dish and cook on high for 1-2 minutes.
  • Remove the slices and reserve cooking liquid.
  • Mix 1/4 c wine or champagne with the butter and onions in the dish and cook on high for one minute.
  • Stir in the flour and add 3 tbls of the cooking liquid and the rest of the champagne.
  • Cook on high for 3 minutes, stirring after each minute.
  • Serve the chicken breasts and the peach slices with the sauce over noodles.
  • Enjoy!

CHAMPAGNE GLAZED CHICKEN



Champagne Glazed Chicken image

A wonderful dinner for two or an easy recipe for a dinner party. Serve with asparagus or broccoli spears, rice pilaf and, of course, the rest of the champagne.

Provided by KelBel

Categories     Chicken

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup champagne
1/2 cup brown sugar
1/4 cup honey
1/4 cup Dijon mustard
1 teaspoon tarragon
2 boneless skinless chicken breasts

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.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE AND FRESH CHIVES



CHICKEN BREASTS WITH CHAMPAGNE SAUCE AND FRESH CHIVES image

Categories     Chicken     Sauté

Yield 4 people

Number Of Ingredients 13

4 boneless, skinless chicken breasts
1 Tbsp fresh lemon juice
salt & pepper
3 Tbsp olive oil
1 Tbsp butter
3/4 cup dry (Brut) champagne of good quality
3 shallots, finely chopped
2 cloves garlic, finely chopped
3/4 cup chicken stock
3/4 cup heavy cream
1 Tbsp Dijon-style mustard
4 Tbsp chopped fresh chives
salt & pepper to taste

Steps:

  • Preheat oven to 500 degrees. Sprinkle lemon juice over chicken breasts. Salt & pepper breasts to taste. Heat large skillet over high heat. When pan is hot, add oil and butter. When butter is melted but not brown, add chicken breasts and cook until well browned on one side (approximately 2-3 minutes). Watch closely to avoid burning. Flip chicken breasts and do the same on other side. When well browned on both sides, remove to cookie sheet. Place chicken in 500 degree, preheated oven and cook 9-10 minutes; remove from oven immediately when done and tent with foil to keep warm if sauce is not yet ready. Immediately after placing chicken in oven and while chicken is cooking, prepare sauce. In the same skillet used to brown the chicken and while pan is still hot, deglaze the pan with the champagne. Reduce over high heat until only a small amount remains (about 1-2 Tbsp). Add shallots and garlic, saute 1 minute. Add chicken stock, and reduce until 2-3 Tbsp of liquid remain. Stir frequently to avoid burning the garlic and shallots. Reduce heat to medium, add cream. Simmer until slightly thickened (about 3 minutes). Add mustard, 3 Tbsp chives (reserve remaining Tbsp of chives for serving) and salt & pepper to taste. If chicken is not yet done, turn sauce to lowest heat setting to keep warm. To serve, place a bed of rice (if using) on plate. Top with chicken breast. Spoon a small amount of sauce over the top (just enough to look attractive), and sprinkle with reserved chives. Serve remaining sauce on the side for people to use as desired. Enjoy!

SENSUAL CHICKEN WITH CHAMPAGNE



Sensual Chicken With Champagne image

I came up with this recipe because I made Sharon 123's recipe for Recipe #144056 and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons flour
1 teaspoon seasoning salt, I used Flavored Salt Flavored Seasoned Salt
2 teaspoons sweet paprika or 2 teaspoons hot paprika, your choice
1 lb chicken breast, gently pounded with flat side of mallet
1 -2 tablespoon luscious olive oil
1/2 lb baby carrots, cut lengthwise
12 ounces exotic mushrooms or 12 ounces button mushrooms, cut into quarters
1 large sweet onion, sliced
2 garlic cloves, minced
1 cup champagne, Drink the rest of the bottle with dinner for 2
2 tablespoons silky tomato paste, to thicken and give that red valentine color to the dish
1 tablespoon fresh parsley
1 sprig fresh thyme
parsley
thyme

Steps:

  • Mix the first 3 ingredient together.
  • Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
  • In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
  • In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
  • Pour in the champagne cook for 3 minutes.
  • Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
  • Season with salt and pepper if needed.
  • Garnish with fresh herbs.
  • Serve over white rice or noodles.

CHAMPAGNE CHICKEN



Champagne Chicken image

Looking for a recipe that calls for lit candles and champagne this is a great one! However It does not work well at all using a substitute for the champagne. So bust out those candles and pop the cork.

Provided by Debra Taylor

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 15

2 Tbsp olive oil
2 Tbsp butter
4 chicken cutlets
1/3 c flour
2 Tbsp parmesan cheese
2 pinch salt
2 pinch pepper
1/2 c mushrooms
1/4 c champagne (dry) try cooks dry, inexpensive and very dry
2/3 c heavy cream
1-2 pinch kosher salt
1-2 pinch ground black pepper
1/8 tsp red peper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained

Steps:

  • 1. 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.
  • 2. Heat olive oil and 2 tablespoons of the 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.
  • 3. Add the champagne and mushrooms to the pan. 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. Serve chicken and sauce over angel hair pas

CHAMPAGNE CHICKEN BREASTS



Champagne Chicken Breasts image

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.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

CHAMPAGNE CHICKEN CASSEROLE



Champagne Chicken Casserole image

I wanted to create a meal in one & had made champaigne chicken years ago, & it is one of our favorites. So by adding lots of veggies to this recipe and some extra champagne and heavy whipping cream to create more sauce for the dish, I was able to combine everything together in one big pot, except for the chicken, I wouldn't dare...

Provided by Rose Mary Mogan

Categories     Casseroles

Time 1h5m

Number Of Ingredients 18

6 boneless, skinless chicken breast
1 bunch green onions, chopped
1 large spanish onion chopped
3-4 clove garlic, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 jalapeno peppers, seeded & chopped
8 oz sliced mushrooms, canned or fresh
1/2-2/3 c all purpose flour
1 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
3 Tbsp olive oil
3 Tbsp butter
1 1/2 c champagne or white wine
2 c heavy whipping cream
1 lb barilla pasta of your choice, cooked according to directions
1 c freshly grated parmesan/reggiano cheese

Steps:

  • 1. Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
  • 2. Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
  • 3. Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
  • 4. Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.

Tips:

  • Choose the right chicken: Use a whole chicken for a more flavorful dish, or use chicken breasts or thighs for a quicker meal.
  • Brown the chicken: Browning the chicken before adding the champagne helps to develop flavor and color.
  • Use a good quality champagne: The champagne you use will have a big impact on the flavor of the dish, so choose a champagne that you enjoy drinking.
  • Don't overcook the chicken: Chicken is best when cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve immediately: Champagne chicken is best served immediately after it is cooked.

Conclusion:

Champagne chicken is a delicious and easy-to-make dish that is perfect for a special occasion. With its rich, flavorful sauce and tender chicken, this dish is sure to impress your guests. Whether you are a seasoned chef or a beginner in the kitchen, you can easily make this dish with a few simple ingredients and steps. So next time you are looking for a special dish to serve, give champagne chicken a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #very-low-carbs     #main-dish     #dietary     #low-sodium     #low-carb     #low-in-something

Related Topics