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
CHAMPAGNE CHICKEN AND MUSHROOMS
Make and share this Champagne Chicken and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow bowl/pie plate, stir together the first 3 ingredients.
- Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
- Dredge chicken in flour again; return to rack.
- Melt butter with olive oil in a large skillet over medium heat.
- Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
- Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
- Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
- Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
- Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
- Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
- Serve sauce immediately over chicken.
Nutrition Facts : Calories 517.6, Fat 29.4, SaturatedFat 11.5, Cholesterol 130.2, Sodium 496.1, Carbohydrate 15.7, Fiber 1.2, Sugar 1.6, Protein 33
CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
CHICKEN WITH CREAMY MUSHROOM SAUCE
Categories Milk/Cream Chicken Dairy Mushroom Poultry Sauté Brandy Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
- Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
- Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
- Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.
CARRABBA'S CHAMPAGNE CHICKEN
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
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
More about "champagne chicken and mushrooms recipes"
CREAMY CHAMPAGNE CHICKEN WITH MUSHROOMS
From blessherheartyall.com
4.7/5 (3)Total Time 30 minsCategory Gluten Free Dinner RecipesCalories 564 per serving
- Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
- Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
- Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to 1/4 of the original amount and becomes thickened, sprinkle with parsley, and enjoy!
CHAMPAGNE-CHICKEN WITH MUSHROOMS RECIPE
From dinnermequickly.com
CHAMPAGNE CHICKEN AND MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 35 minsServings 6
- Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.
- Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.
- Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.
- Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.
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