Creamy Champagne Chicken

Name: Creamy Champagne Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 skinless boneless chicken breast fillets (halved horizontally to make four fillets); 1 pinch salt (to season); 14 oz mushrooms (sliced); 2 tsp butter; 1 french shallot (large, finely chopped - normal shallot for U.S readers); 1/2 cup champagne (or sparkling white wine); 2/3 cup milk (or heavy / thickened cream); 1 tsp cornstarch (corn flour - only if using milk); 1 pinch fresh parsley (to garnish)

By Karina Carrel · CafedelitesPublic

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Creamy Champagne Chicken is elegant and easy, impressive for any occasion and a family favourite! Perfect for weeknights or weekends!

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from Creamy Champagne Chicken · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspolive oil
2skinless boneless chicken breast fillets (halved horizontally to make four fillets)
1 pinchsalt (to season)
395 gmushrooms (sliced)
2 tspbutter
1french shallot (large, finely chopped - normal shallot for U.S readers)
0.5 cupchampagne (or sparkling white wine)
0.67 cupmilk (or heavy / thickened cream)
1 tspcornstarch (corn flour - only if using milk)
1 pinchfresh parsley (to garnish)

Steps

1
Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
2
Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
3
Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
4
Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
5
Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!

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Per portion

Calories: ~56.6 kcal
Protein: ~4.2 g
Fat: ~6.9 g
Carbs: ~6.5 g
Fiber: ~1.7 g
Sodium: ~76.6 mg

2 ingredients still need USDA food links. champagne (or sparkling white wine), fresh parsley (to garnish) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat

Partial · 8/10 ingredients linked