If you have never had Champagne Chicken, you are missing one of the best chicken recipes ever. This is an elegant chicken dish that is fabulous for guests but can easily be made on a weeknight This Chicken with Champagne Sauce is a dinner that has an undeniable flavor.
Champagne chicken is a tender chicken breast that is cooked in champagne and milk that creates one of the most amazing sauces. The sauce is delicate but flavorful and it will blow you away. While it is incredibly simple to make, this chicken recipe will be definitely one to impress your guests. This recipe is fantastic when served with a side of vegetables and rice or pasta.
Is This Like Carrabba’s Champagne Chicken
For a while Carrabba’s had this dish on the menu, but, at least around here, it isn’t available. This recipe is just like Carrabba’s Champagne Chicken, but better because you can make it at home whenever you want it.
What is the Chicken with Champagne Sauce is Too Thin or Too Thick
You will want to keep this sauce at a low simmer so that it doesn’t thicken too much. If the sauce gets too thick, you can add more champagne in order to thin it out. If the sauce doesn’t get thick enough, add a teaspoon of water and cornstarch. This will cause the sauce to thicken to just the right consistency.
Ingredients in Champagne Chicken
- Boneless Skinless Chicken Breasts
- Salt and pepper
- Olive Oil
- Baby portobello mushrooms
- Whole milk
How to Make Chicken in Champagne Sauce
First, tenderize the chicken breast by pounding them with a tenderizer. Slice the breast in half to make about 2 servings. Season both sides with salt and pepper.
In a large skillet heat 2 tablespoons of oil. Add chicken to the skillet and cook for about 5minutes on each side until it is golden brown. Remove from the skillet.
Using the same skillet, add the remaining olive oil, mushroom, and shallots. Cook together until tender. Add in the garlic and cook for another minute.
Add the champagne and bring it to a boil. Reduce the heat to a simmer and cook for about 10 minutes.
Add milk and stir.
Next, add the chicken back to the pan and add the chicken stock. Cover with the sauce and let simmer until the chicken is cooked through about 10 minutes.
Mix the cornstarch with an equal amount of water and add to the skillet. Once the sauce thickens, remove it from the heat. Top with
Pour in the champagne. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes.
Add the milk and stir to combine, then place the chicken back in the skillet and cover with sauce. Continue to simmer 10 minutes or until chicken is cooked through.
Mix cornstarch with an equal amount of water, and add to skillet. When sauce begins to thicken, remove from heat, top with fresh parsley and serve.
More Chicken Recipes You Will Love:
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- 3 Boneless Skinless Chicken Breasts
- Salt and pepper to taste to season chicken breasts
- 4 Tablespoons Olive Oil divided
- 14 ounces baby portobello mushrooms
- 1 shallot chopped
- 3 cloves garlic minced
- 1 cup champagne
- ⅔ cup whole milk
- 1-2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- Parsley Optional garnish
- Prepare the chicken breasts by pounding with a tenderizer to ensure even in size.
- Slice each chicken breast in half, to make six servings. Lightly season both sides with desired amount of salt and pepper.
- In a large skillet, heat 2 Tablespoons of oil over medium heat.
- Add chicken to skillet and cook for about 5 minutes on each side or until golden brown on both sides. Remove from skillet and set aside.
- In the same skillet, add the remaining 2 Tablespoons of olive oil.
- Cook the shallots and mushrooms together until tender. Add garlic and cook for one additional minute.
- Pour in the champagne. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes.
- Add the milk and stir to combine, then place the chicken back in the skillet and cover with sauce. Continue to simmer 10 minutes or until chicken is cooked through.
- Mix cornstarch with an equal amount of water, and add to skillet. When sauce begins to thicken, remove from heat, top with fresh parsley and serve.
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