Champagne Chicken Recipe 435 Food

CHAMPAGNE CHICKEN

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

CREAMY CHAMPAGNE CHICKEN

Steps:

• Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
• Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

CHAMPAGNE CHICKEN RECIPE - (4.3/5)

Steps:

• Melt the butter with the olive oil in a large saucepan over medium heat. Mix the flour, salt, and pepper together in a large bowl. Dredge the chicken in the flour mixture. Saute the chicken for 5 minutes. Turn over and add the champagne. Cook for another 12-15 minutes (if you're using thighs instead of breasts, they'll cook in less time...8-10 minutes). Add the cream and rosemary and gently stir the sauce to combine. Cook until the sauce is thickened (if the chicken is done before this point, remove and set on a serving platter, while the sauce finishes). Plate the chicken and spoon the sauce over the top. Serve with a hunk of bread to sop up the extra sauce and enjoy!

CHAMPAGNE CHICKEN

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.

CHAMPAGNE CHICKEN BREASTS

Steps:

• Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
• Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
• Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
• Pour sauce over chicken and serve.

CHAMPAGNE GLAZED CHICKEN

Steps:

• Grill, bake or pan-sear chicken breasts until no longer pink in center.
• In a small saucepan add champagne, brown sugar, honey, Dijon and tarragon.
• Over medium heat, stir mixture often until a glaze forms, about 4 minutes.
• Return chicken to pan and turn chicken several times to glaze.

CHAMPAGNE CHICKEN

Steps:

• *** See instructions at end if using the optional ingredients.
• Cut chicken into 1/4" wide slices.
• Melt the butter and olive oil in a large heavy skillet.
• Saute the chicken for 4 to 5 minutes.
• Remove the chicken and keep warm.
• Deglaze the pan with the champagne.
• Add the cream to the pan.
• Add the tarragon and reduce the sauce for two minutes.
• Put the chicken back into the pan and bring just to a simmer.
• Remove to serving platter.
• Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only.
• Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• Saute shallots in butter until tender.
• Divide shallots equally between the breast halves, spreading evenly over each.
• Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• Chicken is done when it springs back when lightly pressed with finger.
• Follow the balance of the instructions listed above for the sauce.

CHAMPAGNE & ROSEMARY CHICKEN

Steps:

• Flatten chicken and dust with the flour, salt and pepper.
• In a very large skillet Melt butter and olive oil together over medium heat.
• Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.
• Add the cream and rosemary and cook until thickened.
• Remove to a serving plate, pour sauce over chicken and garnish with parsley.
• Serve with rice.

CARRABBA'S CHAMPAGNE CHICKEN

Steps:

• Whisk together the flour, salt, pepper, and grated Parmesan.
• Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
• Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
• Add half of the chicken pieces, do not crowd the pan.
• Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
• Add the champagne and mushrooms to the pan.
• Use a spatula to scrape up the browned bits.
• Reduce the sauce by half.
• Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
• Heat until sauce thickens to a creamy consistency.
• Serve chicken and sauce over angel hair pasta.