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Champagne Chicken


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  • 4 chicken breasts, deboned
  • 1/3 cup flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 4 Tbsp butter, divided
  • 2 Tbsp olive oil
  • 1 1/2 cups Champagne
  • 1 cup heavy whipping cream
  • Sauteed mushrooms
  • 1/2 tsp paprika



Step 1

Flatten chicken breasts with a mallet. Combine flour, salt, and pepper in a bag. Brush chicken with butter and dust chicken on both sides with flour mixture. Saute chicken in butter and olive oil for 5 mins. Turn chicken and add champagne. Cook 15 mins until chapagne is reduced by half. Remove chicken from pan and keep warm. Add cream and paprika to juices in the pan and cook until thickened. Add sauteed mushrooms. Pour sauce over warm chicken and serve.


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