Champagne Chicken Recipe 435 Recipes

CREAMY CHAMPAGNE CHICKEN

Steps:

• Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
• Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

CHAMPAGNE CHICKEN

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

CHAMPAGNE CHICKEN CASSEROLE

Steps:

• 1. Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
• 2. Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
• 3. Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
• 4. Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.

CHAMPAGNE CHICKEN

Steps:

• *** See instructions at end if using the optional ingredients.
• Cut chicken into 1/4" wide slices.
• Melt the butter and olive oil in a large heavy skillet.
• Saute the chicken for 4 to 5 minutes.
• Remove the chicken and keep warm.
• Deglaze the pan with the champagne.
• Add the cream to the pan.
• Add the tarragon and reduce the sauce for two minutes.
• Put the chicken back into the pan and bring just to a simmer.
• Remove to serving platter.
• Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only.
• Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
• Saute shallots in butter until tender.
• Divide shallots equally between the breast halves, spreading evenly over each.
• Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
• Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
• Chicken is done when it springs back when lightly pressed with finger.
• Follow the balance of the instructions listed above for the sauce.