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Champagne Chicken
SUBMITTED BY:
Barbara Edwards
PHOTO BY:
Chelsea
"Elegant and easy. Serve over hot rice."
RECIPE RATING:
Read Reviews
(89)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
45 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 23, 2003 by PATTYJOEG
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PATTYJOEG
Jun. 23, 2003
We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I modified the sauce by using one can of Campbell's 98% fat free cream of chicken soup, 1/2 cup ff sour cream and 1/2 cup of skim milk. It made a terrific sauce and my husband is still patting his stomach!!
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11 users found this review helpful
We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I...
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Reviewed on Feb. 9, 2004 by JulyBaby79
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JulyBaby79
Feb. 9, 2004
This was good but I definitely took suggestions. I would recommend 1 cup of whipping cream instead of 2, not breading the chicken, using extra mushrooms, and adding garlic & other spices. It would've been to bland without it; however, excellant dish that the boyfriend loved.
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9 users found this review helpful
This was good but I definitely took suggestions. I would recommend 1 cup of whipping cream...
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Reviewed on Oct. 13, 2006 by
Jackie
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Jackie
Oct. 13, 2006
This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic powder. I browned the chicken breasts in olive oil and butter, to give them a really nice golden brown coating. Then I removed the chicken breasts, and deglazed the pan with the champagne. I used more champagne than was called for, (more sauce) and added some minced garlic and dried onions when I added the chicken back to the pan. I then added the mushrooms (the more the better), and simmered them for 20 mins. When I added the cream I did not measure, I just added as much as it took to thicken the sauce. I imagine it was about 2 cups like the recipe suggested. I served this with mashed potatoes and broccoli, however I think it would be great with rice cooked in chicken broth. A very yummy recipe, but more champagne and more seasoning is necessary. Also the self rising flour makes a great coating.
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8 users found this review helpful
This recipe can be great, with a few modifications. After I pounded the chicken breasts I...
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Reviewed on Jan. 28, 2005 by SCALLYWAG
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SCALLYWAG
Jan. 28, 2005
I have been making this recipe for nearly ten years now. I make it almost identical to this recipe. I use 1 tablespoon of oil and 1 tablespoon of real butter. I also find that flattening the breasts before breading helps with the cooking time. For this, I just use the palm of my hand. I would recommend browing 3-4 min per side before adding the champagne. Add the champagne, bring to a boil and then reduce to simmer. Simmer for 20 minutes so the chicken does not get overcooked. Flouring the breasts lightly is key to getting a sauce that has a nice consisentcy. If you find your sauce is not at a desired thickness, carefully mix a tsp of flour with some sauce in a seperate cup and then add to the mixture. I don't use mushrooms in my sauce, but that is only because my DH doesn't care for them. This is fantastic served over rice (boiled in chicken broth). It has been a favorite of mine for a long time.
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6 users found this review helpful
I have been making this recipe for nearly ten years now. I make it almost identical to this...
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Reviewed on Feb. 11, 2004 by CEEJAYOZ
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CEEJAYOZ
Feb. 11, 2004
Phenomenal recepie, will definitely be making it again. Suggest simmering the cream for 10-15 minutes so it's thick enough.
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5 users found this review helpful
Phenomenal recepie, will definitely be making it again. Suggest simmering the cream for 10-15...
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Reviewed on Feb. 7, 2004 by JENLYNN149
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JENLYNN149
Feb. 7, 2004
Oh, goodness...this was so good!!! We served it after a formal affair, and it was the perfect end to a night.
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5 users found this review helpful
Oh, goodness...this was so good!!! We served it after a formal affair, and it was the perfect...
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Reviewed on Feb. 11, 2004 by Mary K.
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Mary K.
Feb. 11, 2004
A nice dish--and not so difficult to make. Great for a winter meal, just be sure to serve it with a flavorful and light side dish, as the chicken is a bit on the heavy/bland side.
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4 users found this review helpful
A nice dish--and not so difficult to make. Great for a winter meal, just be sure to serve it...
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Reviewed on Feb. 11, 2004 by NCANGELONE
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NCANGELONE
Feb. 11, 2004
Agree with some previous review - as this recipe stands it is rather bland. This is what i would do to liven it up: cook chix first, in olive oil and garlic and then remove from pan. Deglaze pan with the champagne - using 1 cup and 1 cup chix stock. Let simmer for alchohol to evaporate, add rosemary, thyme, basil, s/p to taste. Add mushrooms, then 1 cup cream, not 2. Replace chix and let simmer for about 10 mins. Add a little cornstarch disolved in water to thicken if preferred. Serve over orzo, not rice. This would be very similar to a chick marsala type recipe.
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4 users found this review helpful
Agree with some previous review - as this recipe stands it is rather bland. This is what i...
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Reviewed on Feb. 7, 2004 by
VICTORIAJ
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VICTORIAJ
Feb. 7, 2004
I made this for our anniversary dinner. Used the dry champagne, and it was great. I will definitely be making this again. I did double the sauce ingredients because we prefer more sauce. Excellent! Thanks, Barbara!
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4 users found this review helpful
I made this for our anniversary dinner. Used the dry champagne, and it was great. I will...
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Reviewed on Feb. 22, 2006 by
Mrs. Laff.
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Mrs. Laff.
Feb. 22, 2006
I thought this an excellent recipe. I Seasoned the chicken a little more by using garlic. I will experiment with other seasonings in the future to give the chicken a kick. The sauce was excellent, and there was plenty left over to combine with rice afterwards. It was an excellent addition, even without the main course.
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3 users found this review helpful
I thought this an excellent recipe. I Seasoned the chicken a little more by using garlic. I...
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