Best Chicken Breasts With Champagne Sauce 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:

• 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.

CHAMPAGNE CHICKEN

Steps:

• Cut the chicken breasts in half horrizontally to make 4 thin pieces.
• In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
• Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
• Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
• Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
• Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE

Steps:

• Heat butter in a medium skillet. Add chicken, and brown on both sides, about 6--10 minutes per side. Remove chicken to a 1-quart baking dish, reserving drippings in skillet.
• Add mushrooms to skillet, and sauté; remove mushrooms, and set aside.
• Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350°F for 20 minutes or until chicken is done.
• Remove chicken to platter, reserving liquid. Add sour cream, salt, and pepper to reserved liquid; whisk until smooth. Pour over chicken, top with mushrooms, and serve.

SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE

Steps:

• Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
• In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
• Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
• Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
• Serve sauce with chicken. Garnish with sprigs of summer savory.

LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE

Steps:

• With a sharp knife, cut chicken breasts in quarters, lenghtwise.
• Arrange in a single layer in a large glass baking dish.
• In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
• Pour over chicken breasts.
• Cover and refridgerate for 6 hours or overnight.
• Preheat oven to 375*.
• Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
• Meanwhile, pour cognac in small saucepan.
• Warm it and flame it with a match.
• When flames subside, add butter and saute lemon slices for 2 minute per side.
• Add champagne to saucepan and cook over high heat until reduced by half.
• Whisk in the cream and creme fraiche.
• Boil to the consistency of thick creme.
• Add remaining 2 tbsp chopped savory.
• Arrange chicken and tomatoes on plates.
• Spoon over sauce and garnish with lemon slices.