Best Shrimp Filled Chicken Breasts In Champagne Sauce Recipes

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CHAMPAGNE CHICKEN BREASTS



Champagne Chicken Breasts image

This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons butter
2 tablespoons olive oil
1 1/2 cups champagne
1 cup heavy cream or 1 cup half-and-half
1/2 lb mushroom, sauteed

Steps:

  • Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
  • Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
  • Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
  • Pour sauce over chicken and serve.

SHRIMP-STUFFED CHICKEN BREASTS



Shrimp-Stuffed Chicken Breasts image

Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (6 ounces each)
2-1/2 cups frozen cooked salad shrimp, thawed
1/2 cup chopped green onions
1/2 cup mayonnaise
1 tablespoon dried tarragon
1 tablespoon lemon juice
1/2 teaspoon Liquid Smoke, optional
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.

Nutrition Facts : Calories 381 calories, Fat 20g fat (3g saturated fat), Cholesterol 230mg cholesterol, Sodium 739mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE



Shrimp-Stuffed Chicken With Cream Sauce image

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Provided by Sheynath

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

Steps:

  • Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  • Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  • Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  • Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  • Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  • Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

CHICKEN BREASTS IN CHAMPAGNE SAUCE



Chicken Breasts in Champagne Sauce image

This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
salt
pepper
1/2 cup butter
4 boneless skinless chicken breasts
1 lb mushroom, sliced
1 1/2 cups heavy cream
1/4-3/8 cup champagne
1 -2 tablespoon cornstarch (optional)

Steps:

  • Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
  • Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
  • Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
  • Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
  • Transfer breasts to warm serving dish.
  • SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
  • If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
  • Serve on heated plates.

Nutrition Facts : Calories 711.4, Fat 59.6, SaturatedFat 35.9, Cholesterol 258.8, Sodium 380, Carbohydrate 12.6, Fiber 1.4, Sugar 2.5, Protein 31.4

CHICKEN BREASTS WITH CHAMPAGNE SAUCE



Chicken Breasts With Champagne Sauce image

Feeling romantic? This is a simple but impressive dish for you and your special someone to enjoy, without you spending the day slaving away in the kitchen. UUMMMM! Also great for the weeknight rush of family dinners! From Southern Living, Feb. 1986.

Provided by JenSmith

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
4 small boneless skinless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup champagne
1/3 cup sour cream
1/8 teaspoon salt
1/8 teaspoon white pepper

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.

Nutrition Facts : Calories 496.5, Fat 22.5, SaturatedFat 13.1, Cholesterol 184.3, Sodium 404.6, Carbohydrate 3.9, Fiber 0.2, Sugar 0.9, Protein 56.4

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