Champagnestylechicken Recipes

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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

CHAMPAGNE CHICKEN



Champagne Chicken image

Very elegant, and very easy! It's a family favorite for special occasions and even when it's not special occasion, this recipe makes any occasion special!

Provided by Rita M.

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
6 tablespoons lemon juice, freshly squeezed
ground pepper, as you like
1/4 cup butter, divided
1 tablespoon olive oil
1/4 cup shallot, diced
2 medium garlic cloves, minced
3/4 cup chicken stock
3/4 cup champagne
1 1/4 cups heavy cream
chives, chopped

Steps:

  • Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
  • Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
  • In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
  • Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
  • Return chicken to pan and heat through. Sprinkle with chopped chives.
  • Serve with white rice, wild rice or spinach fettecini.

Nutrition Facts : Calories 656.8, Fat 47.6, SaturatedFat 26, Cholesterol 247, Sodium 403.2, Carbohydrate 8.6, Fiber 0.1, Sugar 1.8, Protein 40.8

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

CHAMPAGNE POACHED CHICKEN WITH GRAPE SALAD



Champagne Poached Chicken with Grape Salad image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons butter
1 large shallot, finely chopped
1 (750-ml) bottle Champagne
1 tablespoon freshly chopped parsley leaves, plus more for garnish
2 teaspoons lemon juice
1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry
1/2 cup heavy cream
1 tablespoon white sauce mix (recommended: Knorr)
Grape Salad, recipe follows
1 cup coarsely chopped red seedless grapes
1 tablespoon freshly chopped parsley leaves
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 scallions, sliced
Salt and freshly ground black pepper

Steps:

  • In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
  • Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
  • Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
  • Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
  • To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
  • Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.

CHAMPAGNE CHICKEN AND MUSHROOMS



Champagne Chicken and Mushrooms image

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

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallot
2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups champagne
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
salt
pepper

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

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