Chicken With Truffles And Champagne Sauce Recipes

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ROASTED CHICKEN WITH TRUFFLE SAUCE



Roasted Chicken with Truffle Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 11

3 tablespoons duck fat or olive oil
3 cremini mushrooms, stems removed and diced
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary leaves
2 (1-ounce) slices foie gras, optional
1 1/2 teaspoons truffle oil
1 (4-pound) free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
2/3 cup heavy cream
Salt and pepper
Serving suggestions: French green beans, carrots, and ratatouille

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
  • Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
  • Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
  • Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
  • Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
  • Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

CHICKEN WITH TRUFFLES AND CHAMPAGNE SAUCE



Chicken with Truffles and Champagne Sauce image

Categories     Champagne     Chicken     Egg     Sauté     Dinner     Green Bean     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup all purpose flour
1 3 3/4-pound chicken, cut into 8 pieces
1 1/2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup minced shallots
2 cups Champagne or sparkling white wine
1 bay leaf
8 ounces green beans, cut in half crosswise, then lengthwise
2 cups matchstick-size pieces celery root (about 8 ounces)
1 1/4 cups matchstick-size pieces carrots (from 1 large)
3 large egg yolks
1 small black truffle, cut into matchstick-size pieces (optional)

Steps:

  • Whisk flour, salt, and pepper in shallow bowl. Coat chicken pieces in seasoned flour; transfer to rack. Let stand 15 minutes. Coat with flour again; return to rack.
  • Melt butter with oil in heavy large skillet over medium heat. Working in batches, add chicken and sauté until brown, about 5 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté until golden, about 2 minutes. Add Champagne and bay leaf and bring to boil, scraping up browned bits. Return chicken and any accumulated juices to skillet. Cover and simmer until chicken is just cooked through, about 15 minutes.
  • Meanwhile, cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer to bowl of ice water. Cool quickly, then transfer beans to paper towels to drain. Return water to boil. Add celery root and carrots and boil 1 minute. Drain; transfer vegetables to ice water to cool quickly, then transfer to paper towels to drain. Pat all vegetables dry.
  • Transfer chicken to platter; tent with foil to keep warm. Place egg yolks in small bowl. Gradually whisk in 3 tablespoons chicken cooking liquid. Place same skillet over medium-low heat. Whisk in yolk mixture. Cook until sauce begins to thicken, stirring constantly, about 2 minutes (do not allow mixture to boil). Add vegetables and truffle, if desired, to sauce and cook until heated through, about 2 minutes. Spoon sauce with vegetables around and over chicken and serve.

CHICKEN SUPREME WITH TRUFFLE AND SAGE



Chicken Supreme with Truffle and Sage image

Provided by Chuck Hughes

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 chicken supremes
6 sprigs fresh sage
1 fresh black truffle, sliced, optional
Salt and freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 cup melted butter
Salt and freshly ground black pepper
Oven-Roasted Jerusalem Artichokes, recipe follows
1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
  • Preheat the oven at 350 degrees F.
  • In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
  • For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
  • Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
  • Preheat the oven at 350 degrees F.
  • Cut the artichokes in half.
  • In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

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

SENSUAL CHICKEN WITH CHAMPAGNE



Sensual Chicken With Champagne image

I came up with this recipe because I made Sharon 123's recipe for Recipe #144056 and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons flour
1 teaspoon seasoning salt, I used Flavored Salt Flavored Seasoned Salt
2 teaspoons sweet paprika or 2 teaspoons hot paprika, your choice
1 lb chicken breast, gently pounded with flat side of mallet
1 -2 tablespoon luscious olive oil
1/2 lb baby carrots, cut lengthwise
12 ounces exotic mushrooms or 12 ounces button mushrooms, cut into quarters
1 large sweet onion, sliced
2 garlic cloves, minced
1 cup champagne, Drink the rest of the bottle with dinner for 2
2 tablespoons silky tomato paste, to thicken and give that red valentine color to the dish
1 tablespoon fresh parsley
1 sprig fresh thyme
parsley
thyme

Steps:

  • Mix the first 3 ingredient together.
  • Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
  • In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
  • In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
  • Pour in the champagne cook for 3 minutes.
  • Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
  • Season with salt and pepper if needed.
  • Garnish with fresh herbs.
  • Serve over white rice or noodles.

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 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.

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

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Top Asked Questions

How to cook chicken fillet with truffle tomato sauce?
Dredge each fillet in the breadcrumbs, coating both sides evenly. Heat two tablespoons oil in a heavy based pan. Place the chicken carefully in the hot oil. Cook over a medium high heat until golden, about 4 minutes per side. Spread half the Truffle Tomato Sauce onto the baking sheet.
How do I Cook Champagne chicken?
Creamy Champagne Chicken is elegant and easy, impressive for any occasion and a family favourite! Perfect for weeknights or weekends! Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over.
How to cook truffle pasta sauce?
For the sauce, heat the olive oil in a deep saucepan. Add the onion and sauté until softened, about 8 minutes. Stir in the garlic and cook for another minute or two. Add the chopped tomatoes. Season with salt and black pepper and simmer for about 20 minutes. Stir through the Truffle sauce and cook for a further 5 minutes.
What is chicken in champagne cream sauce?
Surely chic in name and in fame, this Chicken in Champagne Cream Sauce is actually quite simple to make, and has a very homely feel to it. The champagne lends a very delicate flavour, but the simplicity of the chicken along with the cream and the mushrooms makes it a comforting dish for the whole family, during any occasion.

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