Description
Champagne Chicken is an elegant and flavorful dish featuring tender chicken breasts cooked in a rich sauce made with dry champagne, mushrooms, shallots, and garlic. The chicken is pan-seared to golden perfection and simmered in a creamy champagne sauce, creating a luxurious meal perfect for special occasions or a delightful weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
Sauce Ingredients
- 4 Tablespoons olive oil, divided
- 14 ounces baby portobello mushrooms, sliced
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 cup brut (dry) champagne
- ⅔ cup whole milk
- 1–2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional: fresh parsley, for garnish
Instructions
- Prepare the Chicken: Use a meat tenderizer to pound the chicken breasts to even thickness for uniform cooking. Slice each breast in half to create six servings. Season both sides lightly with salt and pepper.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and cook about 5 minutes on each side until golden brown and partially cooked through. Remove chicken from skillet and set aside.
- Sauté Shallots and Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Cook chopped shallots and sliced mushrooms until tender, about 5-7 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Add Champagne and Simmer: Pour in the dry champagne and bring the mixture to a boil. Reduce heat to a simmer and cook for about 10 minutes to reduce slightly and develop flavor.
- Add Milk and Return Chicken: Stir in the whole milk to combine with the sauce. Nestle the seared chicken pieces back into the skillet, ensuring they are covered by the sauce. Cover and continue simmering for 10 minutes or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
- Thicken the Sauce: Mix cornstarch with an equal amount of water to create a slurry. Stir this into the skillet sauce. Cook until the sauce begins to thicken to your desired consistency.
- Finish and Serve: Remove from heat, sprinkle fresh parsley over the dish if desired, and serve immediately.
Notes
- Use brut (dry) champagne for the best flavor balance; cooking with sweet champagne will alter the taste.
- Chicken breasts are sliced and pounded for even cooking and tenderness.
- Make sure not to overcook the chicken during initial searing, as it will continue cooking in the sauce.
- For a thicker sauce, adjust cornstarch slurry quantity as needed.
- Pair this dish with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Keywords: champagne chicken, creamy champagne sauce, chicken breast recipe, mushroom chicken, elegant chicken dish, pan-seared chicken
