Sensual Chicken With Champagne 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

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.

CHAMPAGNE CHICKEN



Champagne Chicken image

Champagne chicken is a wonderfully creamy chicken recipe made with mushrooms and a luscious sparkling wine cream sauce. It sounds and tastes fancy but it is an easy, 30-minute dinner recipe.

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 11

2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 flat pieces)
3 tablespoons cornstarch (divided)
1 tablespoon Italian seasoning
1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper
2 tablespoons butter (divided)
3 tablespoons olive oil (divided)
3 cups sliced mushrooms
1 teaspoon fresh thyme
1 small onion (finely minced)
1 cup champagne (sparkling wine)
1 cup EACH: chicken stock and heavy cream

Steps:

  • Cut the chicken breasts in half horrizontally to make 4 thin pieces.
  • In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.
  • Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.
  • Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.
  • Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.
  • Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.
  • Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.

Nutrition Facts : ServingSize 1 = 1 piece of chicken + ¼ of the sauce, Calories 513 kcal, Carbohydrate 15 g, Protein 17 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 135 mg, Sodium 815 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 19 g

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 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.

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