Carrabbas Champagne Chicken Recipes

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CARRABBA'S CHAMPAGNE CHICKEN RECIPE - (4/5)



Carrabba's Champagne Chicken Recipe - (4/5) image

Provided by kayjayjohnson

Number Of Ingredients 15

2 Tbsp olive oil
2 Tbsp butter
4 chicken cutlets
1/3 cup flour
2 Tbsp Parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream (or evaporated milk)
pinch Kosher Salt
pinch Fresh Ground Black Pepper
1/8 tsp red pepper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained

Steps:

  • Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

CARRABBA'S CHAMPAGNE CHICKEN



Carrabba's Champagne Chicken image

I found this on the "Plain Chicken" food blog and it is described as a copycat recipe from Carrabba's. The original recipe included crab meat but this one does not. Serve this savory dish over pasta with crusty bread and crisp salad for a satisfying meal!

Provided by PSU Lioness

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons butter
4 thin chicken cutlets
1/3 cup flour
2 tablespoons parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry. You can get dry sparkling wine for $6 a bottle)
2/3 cup heavy cream (or evaporated milk)
1 pinch kosher salt
1 pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 ounces angel hair pasta, cooked and drained

Steps:

  • Whisk together the flour, salt, pepper, and grated Parmesan.
  • Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
  • Add half of the chicken pieces, do not crowd the pan.
  • Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  • Add the champagne and mushrooms to the pan.
  • Use a spatula to scrape up the browned bits.
  • Reduce the sauce by half.
  • Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon.
  • Heat until sauce thickens to a creamy consistency.
  • Serve chicken and sauce over angel hair pasta.

Nutrition Facts : Calories 469.3, Fat 28.7, SaturatedFat 14.3, Cholesterol 71.8, Sodium 144.5, Carbohydrate 41.9, Fiber 1.8, Sugar 1.6, Protein 8.8

CHAMPAGNE CHICKEN



Champagne Chicken image

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

4 skinless, boneless chicken breast halves
¼ cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 ½ cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

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



Creamy Champagne Chicken image

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

1 teaspoon olive oil
½ cup sweet onion, minced
4 skinless, boneless chicken breasts
½ cup carrots, chopped
12 ounces champagne
12 ounces heavy cream
1 tablespoon chicken base

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

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)



Original Carrabba's Chicken Bryan (Not Copycat!) image

My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!

Provided by princessbride029

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
1/2 cup white wine
4 tablespoons fresh lemon juice

Steps:

  • Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
  • Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
  • Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
  • Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
  • Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
  • Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
  • Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
  • To serve, spoon lemon butter sauce over chicken breasts.
  • Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

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  • Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Heat olive oil and 2 Tbsp of butter in a large skillet on medium-high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
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