Best Chicken Au Champagne 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
CREAMY CHAMPAGNE CHICKEN
I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.
Provided by tabihoffman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 530.5 calories, Carbohydrate 8.8 g, Cholesterol 184.8 mg, Fat 35.9 g, Fiber 0.8 g, Protein 27.3 g, SaturatedFat 20.7 g, Sodium 645.6 mg, Sugar 2.8 g
CHICKEN AU CHAMPAGNE
This rustic, yet elegant Chicken au Champagne is sure to please everyone around the dinner table! It's perfect for date night or a casual weeknight meal.
Provided by Lisa Johnson
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Heat olive oil in a large skillet.
- Add chicken to skillet and seer for 3 minutes on each side.
- Remove chicken, and place on a plate.
- Remove pan from heat, and add shallots. Heat and stir for 1 minute.
- Add the Champagne and scrape bottom of pan to remove all of the cooked bits.
- Place the chicken back in the pan, baste with the champagne sauce and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
- Heat butter in a large non-stick pan. Add the mushrooms and cook for 5 minutes.
- Remove chicken from oven, and add the sauteed mushrooms. Stir in the tarragon and drizzle with lemon juice.
- Serve with brown rice and Haricot Vert (French green beans).
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 39 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 130 mg, Sodium 122 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN AU CHAMPAGNE
I got this delicious and very simple chicken recipe from the book "French Women Don't Get Fat". It uses a little bit of champagne to tenderize and flavor the chicken. I am a champagne fanatic so I was hesitant to "waste" any on the food, but it was well worth it. It is especially good served with mushrooms or onions. I also like to reduce the sauce that is left in the pan down on the stove top and add a little bit of butter and some lemon juice to make a gravy to pour over the top of the chicken. I hope you enjoy!
Provided by KellyMac6
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
- Pour half cup of champagne over breasts.
- Make a slit in each breast and insert shallot.
- Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
- Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
- Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
Nutrition Facts : Calories 301.8, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.9, Carbohydrate 2.4, Sugar 0.6, Protein 30.4
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