A family favorite, creamy champagne chicken is sophisticated and simple, spectacular for any occasion. This recipe is ideal for weeknights or weekends and makes anyone feel special!
Creamy Champagne Chicken… Honestly, champagne and chicken are at their best!
I have a confession to make: I don’t consume champagne. My sugar-loaded taste buds don’t like the way it tastes. HOWEVER in THIS dish? YES! I’m a new fan over here, raising my arms.
Both champagne fans and those of us who don’t enjoy champagne will adore this creamy sauce with a strong champagne flavor.
Yes, I do. However, what would happen if you didn’t have Champagne on hand? Friends have no concerns; any sparkling white wine will do nicely.
Creamy Champagne Chicken (Pinterest)This Creamy Champagne Chicken will blow your mind, that much I can assure you of! This dish gets an unmistakably delicate flavor from champagne.
A silky, creamy sauce with less fat is made by substituting milk for heavy creams and simmering it with chicken and sliced mushrooms. Serve with steamed veggies or over a bowl of hot rice or pasta.
Try this Lemon Parmesan Chicken Piccata or this Creamy Sun Dried Tomato Parmesan Chicken if you enjoy creamy chicken recipes
INGREDIENTS
- 1 tablespoon olive oil
- 2 skinless and boneless chicken breast fillets, halved horizontally to make four fillets
- Salt, to season
- 14 ounces | 400 grams sliced mushrooms
- 2 teaspoons butter
- 1 large french shallot, finely chopped (normal shallot for U.S readers)
- 1/2 cup (about 130ml) champagne (or sparkling white wine)
- 2/3 cup milk (or heavy / thickened cream)
- 1 teaspoon of cornstarch (corn flour) — only if using milk
- Fresh chopped parsley, to garnish
Creamy Champagne Chicken (Pinterest)INSTRUCTIONS
- In a skillet or other pan, warm the olive oil over medium heat. Add a dash of salt to each chicken filet. Depending on thickness, sear chicken on both sides for 3 to 5 minutes per side until golden. Place the chicken on a plate.
- The mushrooms should be fried in the butter for a further three to five minutes, or until they just start to soften. Transfer to the same platter as the chicken. Cover up to stay warm.
- Stirring occasionally, add the shallot to the pan and simmer for 4 minutes. Pour the champagne in and give it a good stir, scraping up any food remnants for flavor. After adding salt and pepper, boil the food for around 10 minutes.
- Stir in the milk (or cream) and cook for two to three minutes. If milk is being used, combine the cornstarch with a tablespoon of water; pour into the center of the pan, and stir the sauce until it is just beginning to thicken.
- Include any cooking liquids with the chicken, mushrooms, and sauce. Add the creamy sauce and coat. Serve after adding parsley!