Chicken With Champagne Cream Sauce Recipes

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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

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Categories     Milk/Cream     Chicken     Dairy     Mushroom     Poultry     Sauté     Brandy     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 9

1 cup canned low-salt chicken broth
1 ounce dried mushrooms (such as shiitake)
1/4 cup (1/2 stick) butter
4 skinless boneless chicken breast halves
1 pound button mushrooms, sliced
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
Chopped fresh parsley

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.

CHICKEN BREASTS WITH CHAMPAGNE SAUCE



Chicken Breasts With Champagne Sauce image

Feeling romantic? This is a simple but impressive dish for you and your special someone to enjoy, without you spending the day slaving away in the kitchen. UUMMMM! Also great for the weeknight rush of family dinners! From Southern Living, Feb. 1986.

Provided by JenSmith

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
4 small boneless skinless chicken breast halves
1/2 cup sliced fresh mushrooms
1/2 cup champagne
1/3 cup sour cream
1/8 teaspoon salt
1/8 teaspoon white pepper

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.

Nutrition Facts : Calories 496.5, Fat 22.5, SaturatedFat 13.1, Cholesterol 184.3, Sodium 404.6, Carbohydrate 3.9, Fiber 0.2, Sugar 0.9, Protein 56.4

CHICKEN WITH CHAMPAGNE AND 40 CLOVES OF GARLIC



Chicken With Champagne and 40 Cloves of Garlic image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
10 to 12 large bone-in chicken thighs (about 5 pounds)
Kosher salt and freshly ground black pepper
40 cloves garlic, peeled (3 whole heads)
1/4 cup fresh lemon juice, or to taste
1 cup Champagne or other dry sparkling or white wine
2 cups Emeril's Rich Chicken Stock or store-bought low-sodium chicken broth
6 sprigs fresh thyme
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
  • Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
  • Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
  • In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

CHICKEN BREASTS IN CHAMPAGNE SAUCE



Chicken Breasts in Champagne Sauce image

This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
salt
pepper
1/2 cup butter
4 boneless skinless chicken breasts
1 lb mushroom, sliced
1 1/2 cups heavy cream
1/4-3/8 cup champagne
1 -2 tablespoon cornstarch (optional)

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.

Nutrition Facts : Calories 711.4, Fat 59.6, SaturatedFat 35.9, Cholesterol 258.8, Sodium 380, Carbohydrate 12.6, Fiber 1.4, Sugar 2.5, Protein 31.4

CHICKEN WITH CHAMPAGNE SAUCE (POULET ZAZA)



Chicken with Champagne Sauce (Poulet Zaza) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 chicken, 3 1/2 pounds, cut into serving pieces (see note)
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
2 carrots, trimmed and scraped, about a quarter pound
1/4 pound green beans
2 ribs celery
3 tablespoons butter
2 tablespoons peanut oil
1/4 cup finely chopped shallots
2 cups brut champagne
1/2 cup chicken broth
1 cup heavy cream
4 egg yolks
3 tablespoons water

Steps:

  • Sprinkle the chicken pieces with salt and pepper. Dredge the pieces in flour and shake off excess.
  • Cut each carrot into 2-inch lengths. Cut each length into 1/8 inch-thick slices. Stack the slices and cut them into1/8 inch thick slivers (julienne). There should be about one and a half cups. Set aside.
  • Cut the green beans and celery into 2-inch lengths. Cut each length into julienne slivers. There should be about a cup of green beans and slightly less than a cup of celery. Set aside.
  • Heat the butter and oil in a heavy skillet large enough to accommodate the chicken in one layer. When the fat is quite hot add the chicken pieces, skin side down, and cook about three minutes over moderately low heat. Turn and cook the second side about two minutes. Remove the pieces to a serving dish. Pour off all but one tablespoon of the fat. Add the shallots and cook briefly, stirring.
  • Return the chicken pieces to the skillet and add the champagne. Add the chicken broth and bring to a boil. Partly cover and let simmer about 15 minutes.
  • Have ready a basin of ice water to add the vegetables to when they are cooked.
  • Meanwhile, bring a large quantity of water to a boil. Put the carrots in a sieve and add them in the sieve into the boiling water. Let cook about two and a half minutes. Remove them in the sieve and add them to the ice water. Drain.
  • Repeat with the celery, letting it cook about one and a half minutes. Chill and drain.
  • Repeat with the green beans, letting them cook about two minutes. Chill and drain.
  • Remove the chicken pieces to a warm serving dish. Cover closely with foil.
  • Cook the sauce down over high heat until reduced to about three-quarters of a cup. Add the cream and bring to a simmer.
  • Combine the egg yolks and water in a heavy saucepan. Place the pan on a heatproof pad such as a double metal Flame Tamer and heat the yolk mixture until tripled in volume and thickened like a foamy, rich custard or sabayon. Do not overcook or the yolks will scramble. The cooking without boiling should take about 10 minutes.
  • Add the vegetables to the cream sauce. Pour the sauce over the chicken and serve.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 43 grams, Carbohydrate 20 grams, Fat 82 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 33 grams, Sodium 1716 milligrams, Sugar 7 grams, TransFat 1 gram

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