Chicken Breasts With Champagne Sauce And Fresh Chives Recipes

CHICKEN BREASTS IN CHAMPAGNE SAUCE

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.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE

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.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE AND FRESH CHIVES

Steps:

• Preheat oven to 500 degrees. Sprinkle lemon juice over chicken breasts. Salt & pepper breasts to taste. Heat large skillet over high heat. When pan is hot, add oil and butter. When butter is melted but not brown, add chicken breasts and cook until well browned on one side (approximately 2-3 minutes). Watch closely to avoid burning. Flip chicken breasts and do the same on other side. When well browned on both sides, remove to cookie sheet. Place chicken in 500 degree, preheated oven and cook 9-10 minutes; remove from oven immediately when done and tent with foil to keep warm if sauce is not yet ready. Immediately after placing chicken in oven and while chicken is cooking, prepare sauce. In the same skillet used to brown the chicken and while pan is still hot, deglaze the pan with the champagne. Reduce over high heat until only a small amount remains (about 1-2 Tbsp). Add shallots and garlic, saute 1 minute. Add chicken stock, and reduce until 2-3 Tbsp of liquid remain. Stir frequently to avoid burning the garlic and shallots. Reduce heat to medium, add cream. Simmer until slightly thickened (about 3 minutes). Add mustard, 3 Tbsp chives (reserve remaining Tbsp of chives for serving) and salt & pepper to taste. If chicken is not yet done, turn sauce to lowest heat setting to keep warm. To serve, place a bed of rice (if using) on plate. Top with chicken breast. Spoon a small amount of sauce over the top (just enough to look attractive), and sprinkle with reserved chives. Serve remaining sauce on the side for people to use as desired. Enjoy!

CHAMPAGNE CHICKEN

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.

CREAMY CHAMPAGNE CHICKEN

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.