Best 8 Chicken Breasts With Champagne Sauce And Fresh Chives 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.

CHICKEN IN PARMESAN CHIVE CREAM SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
• Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE

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.

CHICKEN WITH CHIVE SAUCE

Steps:

• In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.

CHICKEN BREASTS IN CHAMPAGNE SAUCE

Steps:

• Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
• Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
• Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
• Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
• Transfer breasts to warm serving dish.
• SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
• If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
• Serve on heated plates.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Steps:

• Heat butter in a medium skillet. Add chicken, and brown on both sides, about 6--10 minutes per side. Remove chicken to a 1-quart baking dish, reserving drippings in skillet.
• Add mushrooms to skillet, and sauté; remove mushrooms, and set aside.
• Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350°F for 20 minutes or until chicken is done.
• Remove chicken to platter, reserving liquid. Add sour cream, salt, and pepper to reserved liquid; whisk until smooth. Pour over chicken, top with mushrooms, and serve.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE AND FRESH CHIVES

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!