Creamy Champagne Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
180 kcal
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Course
Main Course
Creamy Champagne Chicken
Description
This recipe starts with seasoning and searing chicken fillets until golden, then removing them from the pan. Mushrooms are sautéed in butter until tender, then set aside with the chicken. Finely chopped shallots cook in the pan briefly before champagne is added. The champagne deglazes the pan, loosening browned bits for flavor and simmering down for about 10 minutes. Adding milk or cream and reducing the sauce further completes the base. When using milk, cornstarch mixed with water thickens the sauce to a desirable consistency.
Returning the chicken and mushrooms to the sauce allows them to warm through and get coated. The result is tender, juicy chicken enveloped in a smooth, creamy sauce with subtle wine notes and mushroom depth. Parsley garnish adds brightness before serving.
This chicken pairs well with simple sides like rice, pasta, or crusty bread to soak up the sauce, making it a versatile dish for dinner. The recipe notes suggest using cream for a richer sauce. Attention to simmering times ensures the alcohol cooks off and flavors concentrate, producing a balanced, elegant sauce.
Ingredients
- 1 tablespoon olive oil
- 2 chicken breast halved horizontally to make four fillets, skinless, boneless, fillets
- 1 pinch salt to season
- 14 ounces mushrooms sliced
- 2 teaspoons butter
- 1 french shallot large, finely chopped - normal shallot for U.S readers
- ½ cup champagne or sparkling white wine
- ⅔ cup milk or heavy / thickened cream
- 1 teaspoon cornstarch corn flour - only if using milk
- 1 pinch parsley to garnish, fresh
Instructions
- Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
- Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
- Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
- Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
- Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!
Notes
- Using cream instead of milk yields a thicker, richer sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 115mg | 5% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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