Best Champagne Brown Butter Chicken Recipes
CHAMPAGNE CHICKEN
Elegant and easy. Serve over hot rice.
Provided by Barbara Edwards
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 691.5 calories, Carbohydrate 12.8 g, Cholesterol 231.5 mg, Fat 52.5 g, Fiber 0.8 g, Protein 31.9 g, SaturatedFat 28.8 g, Sodium 709.1 mg, Sugar 1.4 g
CHAMPAGNE CHICKEN
Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!
Provided by Rita M.
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8
CHAMPAGNE BROWN BUTTER CHICKEN
I know you will love this recipe for myrecipes.com...This may seam time consuming , but the rewards are worth it. And once you make it you will fine it gets easier each time. Tweaked a bit by me.
Provided by Pat Duran @kitchenChatter
Categories Chicken
Number Of Ingredients 18
Steps:
- Place 2/3 cup flour in a shallow dish. sprinkle the chicken pieces evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Dredge chicken lightly in flour, shake off excess flour.
- In a large Dutch oven over medium-high heat- add the bacon drippings and 1 Tablespoon of the canola oil; swirl to coat. Add 1/2 of the chicken to the pan; cook 5 minutes or until browned, turning to brown both sides 5 to 8 minutes total. Remove from pan and repeat with remaining chicken pieces.
- To the dripping left in the Dutch oven add the potatoes; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, sprinkle on remaining salt. Cook 3 minutes, stirring. Stir in brandy. Cook until liquid almost evaporates, stirring.
- Return chicken pieces to pan, Add shallots, and stock; bring to a boil add herb bag. Bake, uncovered, at 300^ for 15 minutes. Add carrots and bake for 45 minutes until vegetables are tender and chicken is done.
- Remove chicken and vegetables from pan and keep warm. Discard herb bag. Place pan over medium-high heat. Add wine and bring to a boil, scraping pan to loosen browned bits. Cook until mixture reduces to 2/3 cup takes about 12 minutes.
- Melt butter in a small saucepan over medium heat. Cook about 3 minutes or until lightly browned, shaking pan. Stir in remaining flour, cook 1 minute, stirring constantly with a whisk. Add butter mixture to reduced wine mixture, stirring with a whisk. Cook 1 minute until thick. Serve with chicken and vegetables and garnish with fresh parsley and thyme. Enjoy- drink something!
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