Champagne Chicken And Mushrooms Recipes

CHAMPAGNE CHICKEN

Steps:

• Cut the chicken breasts in half horrizontally to make 4 thin pieces.
• In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
• Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
• Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
• Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
• Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.

CHAMPAGNE CHICKEN

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.

CHAMPAGNE CHICKEN

Steps:

• In a small bowl, combine the paprika, garlic powder, and Italian seasoning. Season the chicken with salt, pepper, and the spice blend.
• Heat 2-3 tbsp oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes on each side. Remove the chicken from the skillet and set it aside.
• Add the mushrooms to the skillet and cook for 2-3 minutes. Remove the mushrooms from the skillet and set them aside.
• Reduce the heat to medium-low. Add the shallots and garlic to the skillet and cook for 40 seconds. Add more oil if needed.
• Add the champagne and deglaze the skillet. Let the champagne reduce by half, this should take about 5 minutes.
• Stir in the heavy cream and parmesan cheese. Add the chicken back to the skillet, skin-side up. Cover, and cook for 25 minutes or until the chicken is fully cooked through.
• Once the chicken is fully cooked, add the mushrooms back to the skillet, check for seasoning, and enjoy!

CHAMPAGNE CHICKEN AND MUSHROOMS

Steps:

• In a shallow bowl/pie plate, stir together the first 3 ingredients.
• Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
• Dredge chicken in flour again; return to rack.
• Melt butter with olive oil in a large skillet over medium heat.
• Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
• Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
• Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
• Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
• Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
• Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
• Serve sauce immediately over chicken.