Champagne Chicken
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Champagne Chicken
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A recipe for Champagne Chicken! Pieces of chicken are served with a Champagne mushroom cream sauce for a quick and flavorful dinner.
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Ingredients
- 1/2 cup all-purpose flour 65 grams
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil 30 milliliters
- 1 pound chicken breasts boneless, skinless, 450 grams
- 1 onion peeled and chopped
- 2 garlic peeled and minced, cloves
- 8 ounces cremini mushroom thinly sliced
- 2/3 cup champagne brut (dry, 160 milliliters
- 3/4 cup heavy cream 177 milliliters
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/4 teaspoon red pepper flakes
- Parmesan Cheese for serving, optional, freshly grated
- parsley for serving, fresh
Instructions
- Preheat oven to 200˚F (90˚C) and set aside a baking sheet or large oven-proof plate.
- In a wide bowl or rimmed plate, combine the flour, salt, paprika, and pepper.
- In a large skillet, place the butter and olive oil over medium high heat.
- Coat all sides of the chicken breasts well with the flour mixture.
- Place the chicken in the heated skillet and cook on each side until golden and cooked through to 165˚F (75˚C). If needed, adjust the heat to medium-medium low. Transfer to baking sheet or plate and place in preheated oven to keep warm.
- Place the chopped onion in the pan, adding a little more olive oil or butter if needed. Cook until softened and starting to turn golden.
- Stir in the garlic and cook until just fragrant 30 seconds to 1 minute.
- Add the sliced mushrooms and cook, stirring occasionally, until softened and golden.
- Pour in the Champagne and scrape up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half.
- Reduce heat to low and add the heavy cream. Continue to cook until heated through and thickened slightly
- Season to taste with salt, black pepper, and red pepper flakes.
- Serve immediately over chicken with Parmesan if desired and fresh parsley.
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