Shrimp Filled Chicken Breasts In Champagne Sauce Food

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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.

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE



Shrimp-Filled Chicken Breasts in Champagne Sauce image

Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
18 medium (26 to 30 count) uncooked deveined peeled shrimp
2 tablespoons butter
2 tablespoons olive oil
2 shallots, thinly sliced
1 1/2 cups Champagne
1/4 cup whipping cream
1 tablespoon chopped fresh summer savory leaves
6 sprigs fresh summer savory

Steps:

  • Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
  • In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
  • Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
  • Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
  • Serve sauce with chicken. Garnish with sprigs of summer savory.

Nutrition Facts : ServingSize 1 Serving

CHAMPAGNE CHICKEN



Champagne Chicken image

Elegant and easy. Serve over hot rice.

Provided by Barbara Edwards

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 ½ cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

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.

Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 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

CHAMPAGNE CHICKEN BREASTS



Champagne Chicken Breasts image

This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons butter
2 tablespoons olive oil
1 1/2 cups champagne
1 cup heavy cream or 1 cup half-and-half
1/2 lb mushroom, sauteed

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.

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE



Shrimp-Stuffed Chicken With Cream Sauce image

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Provided by Sheynath

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

Steps:

  • Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  • Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  • Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  • Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  • Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  • Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

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.

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