Best 3 Sensual Chicken With Champagne Recipes

Indulge in a journey of culinary delight with our exquisite Sensual Chicken with Champagne recipe. This dish tantalizes the taste buds with its succulent chicken, bathed in a luscious champagne sauce that shimmers with sophistication. The chicken is lovingly marinated in a blend of herbs and spices, then gently cooked to perfection, resulting in a tender and flavorful experience. Accompanying this masterpiece are three delectable side dishes: a creamy and velvety Mushroom Risotto that complements the chicken's richness, a vibrant and refreshing Arugula Salad that adds a touch of crispness, and finally, a luscious Blueberry Compote that bursts with sweet and tangy notes. Prepare to embark on a sensory adventure with this exceptional Sensual Chicken with Champagne and its accompanying side dishes, leaving your palate craving for more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

Tips:

Choose the right chicken: For this recipe, it's best to use a whole chicken that is about 3-4 pounds. You can also use chicken breasts or thighs, but the cooking time may vary.
Season the chicken well: The key to a flavorful chicken is to season it well. Use a generous amount of salt, pepper, and garlic powder. You can also add other herbs and spices, such as paprika, cumin, or oregano.
Brown the chicken before cooking: Browning the chicken in a skillet before cooking it in the oven helps to develop flavor and color. Be sure to brown the chicken on all sides.
Use a good quality champagne: The champagne you use in this recipe will make a big difference in the flavor of the dish. Choose a champagne that is dry and has a good balance of acidity and sweetness.
Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking the chicken will make it dry and tough.

Conclusion:

Sensual chicken with champagne is a delicious and elegant dish that is perfect for a special occasion. The combination of chicken, champagne, and mushrooms is simply divine. This recipe is sure to impress your guests and leave them wanting more. So next time you're looking for a special dish to make, give this sensual chicken with champagne a try. You won't be disappointed!

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