Champagne Chicken Recipe

Our resident chef, Alex Pardee is back to bring you a quick and easy recipe for what will surely be your new favorite chicken dish.

The “Champagne Chicken Recipe” is a recipe that uses champagne as the main ingredient. The chicken is coated in a mixture of flour, salt, pepper, and butter before being fried. Read more in detail here: what is champagne chicken.

Champagne chicken is the way to go if you’re searching for an appealing meal that’s full of flavor and guaranteed to wow your friends and family. Champagne chicken strikes all the right notes with its rich, creamy Champagne sauce, perfectly cooked golden brown chicken, and delicate mushrooms.

This elegant meal takes less than half an hour to prepare, making it excellent for hectic weeknights when you don’t want to lose taste for expediency, or any evening you want to make extra special.

Ingredients for Champagne Chicken 

The ideal cut for Champagne chicken is boneless, skinless chicken breasts.

Mushrooms are also required. Mushrooms like white button, cremini, and chestnut are all wonderful.

A big shallot will provide a sweet, savory onion flavor to the meal while also complementing the other ingredients you’ll be using.

Your sauce will have a thick texture thanks to the addition of milk or heavy cream and butter.

To prepare your Champagne chicken, use any sort of affordable but excellent-quality sparkling wine — you don’t want to use the nice stuff!

Champagne Chicken Recipes

Season your chicken breasts with salt and pepper before sautéing them in a big pan over medium-high heat to create creamy Champagne chicken. Cook for 3 to 5 minutes on each side, or until golden brown on both sides. Remove the chicken from the pan and set it aside on a platter.

Melt the butter in a skillet and cook the mushrooms for 3 to 5 minutes, or until they begin to soften. Remove the mushrooms from the pan with a slotted spoon and place them on the platter alongside the chicken. It’s now time to produce that delectable creamy sauce. After the shallot has been sautéed, deglaze the skillet with champagne, scraping away any brown pieces from the bottom of the pan. That’s where you’ll find all the taste!

Pour in the milk and cook for a few minutes before stirring in the cornstarch slurry. Return the chicken and mushrooms to the sauce after the sauce has thickened to your liking. Stir to combine, then serve warm over steamed vegetables, rice, or pasta, garnished with parsley.

Champagne-Chicken-Recipe

Champagne Chicken Recommendations

Make this meal with a cheap bottle of sparkling champagne. Champagne bottles that are too expensive to consume should be kept. It’s also a terrific way to use up any sparkling wine that’s been left over.

Use heavy cream instead of milk and omit the cornstarch for a creamier dish.

If you don’t like mushrooms, leave them out or substitute other vegetables.

Substitute chicken thighs for the chicken breast to make the meal more richer.

Shallots have the richest, most delicate taste, making them perfect for this recipe, although yellow onions would do in a pinch.

Champagne Chicken: What to Serve

Serve Champagne chicken with rice or spaghetti, as well as steamed veggies like carrots, green beans, or potatoes. You don’t want to overload it with strong side dishes since it’s a delicately flavored meal.

Don’t forget to serve your Champagne chicken with a side of crusty French bread or handmade dinner rolls, whatever you serve it with. You’ll want to soak up every last drop of that delectable sauce!

How to Keep Champagne Chicken Fresh 

Transfer the chicken and sauce to an airtight container and keep refrigerated for up to 3 days after cooling.

Instructions

Heat the olive oil in a large pan over medium heat. Sear the chicken fillets for 3 to 5 minutes on each side after seasoning them with salt. Place on a platter after removing from the skillet.

In a skillet, melt the butter. Sauté the mushrooms for 3 to 5 minutes, or until they begin to soften. With a slotted spoon, remove the chicken from the pan and place the mushrooms on top of the chicken. To remain warm, cover.

After 3 to 4 minutes of sautéing the shallot, deglaze the pan with the Champagne. Season to taste with salt and pepper.

Allow the sauce to boil for 2 to 3 minutes after adding the milk. 1 teaspoon cornstarch + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water + 1 teaspoon water Cook until the sauce thickens slightly.

Return the mushrooms and chicken to the sauce. Stir to combine, then top with parsley and serve immediately.

Notes

Other fresh herbs may be used to decorate your Champagne chicken. Tarragon, thyme, and rosemary are all fantastic herbs to use.

The “champagne chicken gravy” is a recipe that makes use of the champagne in the dish. It’s a simple and easy to make recipe.

Frequently Asked Questions

What food can you cook with champagne?

A: Champagne will only make the flavor of your food better, not change it.

Can I use champagne instead of white wine for cooking?

A: Yes.

What can I do with leftover champagne?

A: There are many different things you can do with leftover champagne. You could pour it into a glass and drink it, or use the remaining liquid to make ice cream sundaes!

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