Simple and elegant. Serve with warm rice.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 692 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 29 g |
| Sodium | 709 mg |
| Sugars | 1 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
A good basic recipe. I floured the chicken and lightly browned. I removed from pan. I then sauteed half an onion and the mushrooms until soft. I added the champagne and cooked for about 10 minutes. I then added the chicken back and cooked 10 additional minutes. I removed the chicken once again, then added 1 tablespoon of sherry, 1 teaspoon of tarragon, and only about 1/2 cup of cream. I then added the chicken back for about 5 minutes. Served with brown rice. It was very good. I truly don’t think you need more cream.
This tastes AMAZING with one addition: fruit! With strawberries for sure and another favorite, the flavors will explode in your mouth!
I made this chicken dish for New Years Eve and while it was good, I found it a little disappointing. I followed the directions to a “T”, no initial changes however, after tasting the sauce sever times, the sauce to me was bland. Only then did I add garlic powder and a bit of granulated chicken bouillon and then it finally tasted great. Before that, it was just a cream sauce without a lot of taste. I had this dish before at a Italian restaurant and fell in love with it, but something was just missing. I did add salt & pepper to the flour as well so it should have been seasoned right. We had it over spinach fettuccine and my hubby and son loved it. I will make it again, just don’t know why the sauce fell flat.
I will repeat this one!!!!
Tasted similar to chicken marsala. I used corn starch to thicken the sauce and used twice as much mushrooms and capers.
Great recipe. Added a sliced up clove of garlic when warming up the olive oil. I did read the other reviews about doubling up the cream sauce and I only doubled the champagne. I had a sweet champagne, use a dry. If you like mushrooms, use more!
Well, for one thing, though I do find the tips for modifications quite helpful, let’s review the actual posted recipe! Resubmit your modified version! I was excited to try this- sounded good & easy. I was a bit concerned about cooking the chicken in the champagne for 1/2 hour. OK, I should have been better about checking on it, but my end result was chicken that was badly burned on the bottom!! I scraped off the blackness in attempt to salvage the meal, but it was still just OK. I think I’ll try it again anyway, being more attentive, and lessening the time/ temp.
As described it was okay. Next I made it with some suggested changes – breaded the chicken breasts, switched up the champagne for a pinot grigio that was semi-dry , changed heavy cream for half and half with a little roux to thicken. To add flavor: before you fry the chicken, toss some chopped pancetta (bacon will work)in the butter and oil till cooked. Remove. Fry chicken. Remove. Add to pan: mushrooms, wine, whole roasted garlic cloves (I used 6-8) cream, cracked black pepper and fresh thyme. Simmer for a half hour. Add pancetta, some scallions. Serve with asparagus tips and oven roasted cubed potatoes.
delicious and easy
Loved this, we used to get it when we catered and it takes so good. I added a little more champagne and salt , to taste.
I removed the cream and browned the chicken with 1 slice of white onion chopped and 1 tblsp of diced garlic. It’s healthier and it tastes and looks more like brown gravy!
Excellent recipe…family loved it…very easy to make….and fairly economical……I served it over fettuccine…..family said it did not even need cheese…
I added a pat of butter in the sauce, garlic powder, a pinch of thyme on the chicken also. and of course more champagne.
Very Good!
This recipe was by far by my family and I’s standerds, the best thing I have ever cooked. Everything was perfect. Although it says i had to cook the breasts in a skillet so I had to slice them inhalf. Be wary of how thick your chicken breasts are. It was FANTASTIC!!!! Will be making more than one a month.
I first tasted this meal in a restaurant in Texas last year. I was so impressed that I spoke to the chef to get recipe pointers. His recommendation was the you “Must soak the chicken Overnight” to add flavor to the meal. I’m making it for friends this weekend and expect rave reviews.
This recipe is great, I have made several variations of this recipe myself. One of the greatest recommendations I can give is to marinate your chicken breasts for a few hours in champagne as well. It makes them super tasty. ^.^b
This is a wonderful dish, and very elegant. Made it for my anniversary this year with the BF. I added a little salt after making it as written, but that’s a matter of personal preference.
This was good, but it did take some modifying. Per others suggestions I did flatten my chicken before browning them. I actually flashed fried them and then let them continue cooking in the oven for a bit before putting them back in the pan with the champagne sauce. I added sauted garlic and also seasoned my chicken breast with poultry seasoning. I used only 1 cup of heavy cream. I agree with others 2 cups is way too much. I also added topped off the finished product with fresh herbs (parsley and oregano) and a dollup of sour cream. Served with parmesan risotto. It was good.
YUM!! This is a great recipe. Simple and delicious!
Made exactly as called for and I LOVE LOVE LOVE this!