Creamy Champagne Chicken

Name: Creamy Champagne Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 skinless and boneless chicken breast fillets; salt and black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 1 small red onion; ⅔ cup champagne/sparkling wine; 1 tablespoon chicken bouillon powder; ⅔ cup milk; 1 teaspoon cornstarch; 2 tablespoon fresh chopped parsley

User Reviews

4.6

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
179 kcal
Course
Main Course
Cuisine
French-American Fusion

Creamy Champagne Chicken

Carmen Warren

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This quick and easy creamy champagne chicken is always a winner. It is delicious served over pasta or with rice. Or make it low carb and serve it with roasted veg. Perfect for entertaining or date night.

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Ingredients

Servings

2 skinless and boneless chicken breast fillets
salt and black pepper
1 tablespoon olive oil
1 tablespoon butter
1 small red onion
⅔ cup champagne/sparkling wine
1 tablespoon chicken bouillon powder (see note 1)
⅔ cup milk
1 teaspoon cornstarch (see note 2)
2 tablespoon fresh chopped parsley

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Instructions

Place the chicken breasts flat on a chopping board and keeping your knife parallel to the chopping board cut horizontally straight through the chicken breast. Repeat with the second chicken breast.
Season the chicken with salt and pepper.
Heat the olive oil in a skillet or frypan. Once the oil starts to shimmer, reduce the heat to medium and cook the chicken for 3 minutes on each side.
Whilst the chicken is cooking, peel and chop the red onion.
Transfer the chicken to a plate, and tent with foil to keep warm.
Add the butter to the pan the chicken was cooked in and add the chopped red onion, cook for 3 minutes until soft and translucent.
Pour in the champagne and stir together, scraping any bits from the bottom of the pan.
Add the chicken bouillon powder and cook over a low heat for 4 minutes.
Add in the milk and bring to a simmer.
Mix the cornstarch with a tablespoon of cold water and whisk with a fork until smooth. Slowly pour this into the sauce and stir constantly whilst it thickens.
Add in the chopped parsley and stir through to gently wilt.
Stir in any juices that have collected on the chicken plate, then add the chicken back to the pan and spoon over the sauce. Serve immediately with your choice of pasta/rice/veg.

Notes

Some chicken bouillon powders are much stronger and saltier than others.Usually they work on 1 tablespoon to 2 cups of water. If yours if a very strong one (1 teaspoon for 2 cups of water) then only use 1 tsp.
Check your cornstarch, some cornstarches aren't certified gluten free.

Nutrition Information

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Calories 179kcal (9%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 47mg (16%) Sodium 231mg (10%) Potassium 337mg (10%) Sugar 3g (6%) Vitamin A 170IU (3%) Vitamin C 2.7mg (3%) Calcium 59mg (6%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 179 kcal

% Daily Value*

Calories	179kcal	9%
Carbohydrates	5g	2%
Protein	13g	26%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	47mg	16%
Sodium	231mg	10%
Potassium	337mg	7%
Sugar	3g	6%
Vitamin A	170IU	3%
Vitamin C	2.7mg	3%
Calcium	59mg	6%
Iron	0.4mg	2%