Best 6 Shrimp Filled Chicken Breasts In Champagne Sauce Recipes

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Feast your taste buds on a culinary journey with our exquisite Shrimp-Filled Chicken Breasts in Champagne Sauce, a dish that seamlessly blends the delicate flavors of seafood and poultry. Imagine tender chicken breasts, carefully sliced and stuffed with a succulent filling of juicy shrimp, seasoned with a blend of aromatic herbs and spices. These flavor-packed chicken breasts are then enveloped in a rich and creamy champagne sauce, creating a symphony of flavors that will tantalize your palate.

Alongside this main course, we present a delightful collection of complementary recipes to elevate your dining experience. Indulge in our creamy and flavorful Spinach and Artichoke Dip, perfect for dipping with crispy crackers or fresh vegetables. For a refreshing side dish, try our simple yet satisfying Steamed Asparagus with Lemon Butter, where the vibrant綠色asparagus spears are steamed to perfection and tossed in a zesty lemon butter sauce.

Let's cook with our recipes!

SHRIMP-STUFFED CHICKEN BREASTS



Shrimp-Stuffed Chicken Breasts image

Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (6 ounces each)
2-1/2 cups frozen cooked salad shrimp, thawed
1/2 cup chopped green onions
1/2 cup mayonnaise
1 tablespoon dried tarragon
1 tablespoon lemon juice
1/2 teaspoon Liquid Smoke, optional
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.

Nutrition Facts : Calories 381 calories, Fat 20g fat (3g saturated fat), Cholesterol 230mg cholesterol, Sodium 739mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

CHICKEN BREASTS WITH SHRIMP SAUCE



Chicken Breasts With Shrimp Sauce image

Make and share this Chicken Breasts With Shrimp Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, pounded to 1/4 inch thick
1/2 cup flour
3 teaspoons butter
1/4 cup minced onion
1 teaspoon chopped green pepper
2 cloves garlic, minced
1 small peeled, chopped tomatoes
1 can baby shrimp (with juice)

Steps:

  • Dredge breasts in flour.
  • Cook breasts in butter till browned and juices run clear (about 10 minutes).
  • Remove and keep warm.
  • Add to skillet, onion, green pepper,garlic, and tomato.
  • Cook 5 minutes.
  • Add shrimp.
  • Cook 2 minutes.
  • Pour sauce over chicken breasts.

STUFFED CHICKEN BREASTS WITH SHRIMP



Stuffed Chicken Breasts With Shrimp image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

5 skinless, boneless chicken breast halves, about 1 1/2 pounds
1/4 cup heavy cream
1/4 teaspoon Tabasco sauce
Salt to taste if desired
Freshly ground pepper to taste
8 large shrimp, about 1/2 pound, shelled and deveined
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallots
1 large, red ripe tomato, about 1/2 pound
1 sprig fresh thyme or 1/2 teaspoon dried
6 fresh basil leaves or 1 teaspoon dried
2/3 cup dry white wine
1 tablespoon finely chopped parsley

Steps:

  • Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
  • Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
  • Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
  • Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
  • Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
  • Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
  • Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 8 grams, Sodium 830 milligrams, Sugar 3 grams, TransFat 0 grams

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  • Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  • Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  • Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

CHICKEN BREASTS IN CHAMPAGNE SAUCE



Chicken Breasts in Champagne Sauce image

This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
salt
pepper
1/2 cup butter
4 boneless skinless chicken breasts
1 lb mushroom, sliced
1 1/2 cups heavy cream
1/4-3/8 cup champagne
1 -2 tablespoon cornstarch (optional)

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.

Nutrition Facts : Calories 711.4, Fat 59.6, SaturatedFat 35.9, Cholesterol 258.8, Sodium 380, Carbohydrate 12.6, Fiber 1.4, Sugar 2.5, Protein 31.4

SHRIMP - STUFFED CHICKEN BREASTS



Shrimp - Stuffed Chicken Breasts image

Make and share this Shrimp - Stuffed Chicken Breasts recipe from Food.com.

Provided by Ms. Samtastic

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 large boneless skinless chicken breast halves
1 (4 ounce) can drained baby shrimp or 4 ounces frozen shrimp, thawed
1/2 cup finely chopped celery
2 tablespoons finely chopped onions
1 (10 3/4 ounce) can cream of celery soup, undiluted
1 tablespoon butter
1/2 teaspoon paprika

Steps:

  • Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.
  • In 8 inch baking dish, melt butter in oven at 350 degrees. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.
  • Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Recipe may be halved or doubled. For a different flavor, try fresh or frozen crabmeat in place of shrimp. Good served with wild rice.

Tips:

  • Choose large, boneless, skinless chicken breasts for even cooking and to hold the stuffing.
  • Use a sharp knife to create a pocket in the chicken breasts without cutting all the way through.
  • Stuff the chicken breasts with a generous amount of shrimp mixture to ensure a flavorful filling.
  • Secure the chicken breasts with toothpicks or kitchen twine to prevent the stuffing from leaking out during cooking.
  • Sear the chicken breasts in a skillet until golden brown to create a flavorful crust and seal in the juices.
  • Transfer the chicken breasts to a baking dish and bake in a preheated oven until cooked through.
  • Make the champagne sauce while the chicken breasts are baking to save time.
  • Reduce the champagne and chicken broth in a saucepan until thickened to create a rich and flavorful sauce.
  • Add heavy cream and butter to the sauce for a creamy and luxurious texture.
  • Serve the shrimp-filled chicken breasts with the champagne sauce immediately, garnished with fresh herbs.

Conclusion:

Shrimp-filled chicken breasts in champagne sauce is a delightful and elegant main course that is perfect for special occasions. The combination of tender chicken, succulent shrimp, and creamy champagne sauce creates a harmonious and flavorful dish that will impress your guests. With careful attention to detail and a few simple techniques, you can easily prepare this dish at home and enjoy a restaurant-quality meal in the comfort of your own dining room.

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