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45 minutes Easy

Champagne Chicken

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Champagne chicken is an easy, delicious, and elegant dish that combines tender chicken with a creamy and flavorful champagne-based sauce. It is a classic French-inspired dish that highlights the use of champagne. Champagne adds a delicate and sophisticated flavor to the dish, lending a subtle fruity and slightly acidic note. Reduced in cream, butter, shallots, garlic, and herbs, champagne complements the richness of the sauce and enhances the overall taste.

The elegant and refined nature of this dish makes it suitable for special occasions or romantic dinners, but it can also be enjoyed as a gourmet meal any time you want to treat yourself or your guests.

While champagne is in the title of this dish, any white sparkling wine can be substituted – like Cava or Prosecco. That’s an example of a simple substitution that would alter the cultural influence of the dish. Prosecco would add Italian flare, and Cava, Spanish distinction. The sauce can also be customized by incorporating additional ingredients like mushrooms or citrus zest to add depth and complexity.

Champagne chicken exemplifies elegance and indulgence. It showcases the versatility of champagne beyond celebratory toasts, demonstrating its ability to elevate the flavors of a savory dish.

Champagne Chicken

5.0 from 1 vote
Course: MainsCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Champagne chicken is an easy, delicious, and elegant dish that combines tender chicken with a creamy and flavorful champagne-based sauce.

Ingredients

  • 4 boneless-skinless chicken breasts

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons butter

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • 1 cup champagne (or sparkling wine)

  • 1 cup chicken broth

  • 1 cup heavy whipping cream

  • 2 tablespoons parsley, freshly chopped

  • 1 cup flour

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

Directions

  • Season the chicken breasts with salt and pepper on both sides. Dredge in flour.
  • In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter has melted, add the flour-dredged chicken breasts to the skillet.
  • Cook the chicken 5 minutes per side. Remove from the heat and set aside.
  • In the same skillet, add the shallot and garlic. Sauté for 2-3 minutes until fragrant and softened.
  • Pour the Champagne or sparkling wine into the skillet, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 2-3 minutes to reduce the liquid.
  • Add the chicken broth to the skillet and continue simmering for another 5 minutes, allowing the flavors to meld together.
  • Stir in the heavy cream and parsley. Reserve a sprinkle of parsley for a garnish. Return the chicken to the pan, covering as much of it as possible with the sauce. Reduce the heat to low and simmer for 5 more minutes.
  • Garnish with fresh parsley and serve immediately. It pairs well with sides like roasted potatoes, steamed vegetables, or orzo pasta.

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