My husband said it's like Chicken Marsala but he likes chicken marsala better. I liked it but it was a little bland - helpful to add a little more garlic.

Bland. Rename it and add sherry, port or marsala...something else! Herbs de Provence to flavor the flour before adding the chicken . Poaching the chicken in champagne for 30 minutes is too long, dries it out. Try sauting the chicken, add mushroom and cook chicken for about 10 minutes. Remove chicken until you have deglazed the pan with liquid of choice and finish recipe. I'd add chicken about 10 minutes towards the finish cooking.

This came out pretty good. My whole family liked it, and the chicken was very moist. I will definitely be making it again.

This was absolutely delicious and worth the fat. Something I would eat only occasionally for special occasions. Great recipe.

This was a wonderful dish! I served it for a special occasion, and it was beautiful. It has a gourmet, romantic flair to it, yet such an easy dish to make.

Enjoyed this for a weeknight dinner! Took others' advice and pounded chicken, seasoned the flour, deglazed the pan w/ the champagne and added fresh garlic with the mushrooms. I can say that after 20 minutes of "almost boiling," my champagne was gone, so I will try covering next time. Very good over rice. Will definitely try again. The chicken was very tender. Oh, I also added butter to my olive oil to help with browning.

I didn't like this at ALL. What a waste of fantastic champagne! It was very VERY bland, as others have commented. I finally threw in some parmesean cheese, so it might have SOME flavor. If you like FLAVOR, stay away! Mine turned out HORRIBLE.

This was alright....I liked the flavor that the champagne offered, but do agree with others that the dish, overall, was fairly bland. I did season my chicken with garlic powder, paprika, salt and pepper before flouring it and served it with some broccoli rice. I would try this one again...with some minor modifications. Thanks!

I didn't think this was bland at all. It was really excellent--my husband and I devoured it. The only change I made was adding 2 cloves of minced garlic when I added the mushrooms. I used a brut champagne. Will make again when we have champagne to spare.

Good to have after New Year's Day so you can use the leftover champagne!

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.

I made this for my boyfriend on our anniversary & he loved it! Given I'm not a great cook at all, this recipe was relatively simple and really delicious!

My husband and I love this recipe. He calls it "Drunk Chicken." I do agree it needs a little spicing up if you don't like things bland like I do. I always end up needing more champagne. You do want something on the dry side which will be less sweet.

This smelled amazing when I cooked it and it got rave reviews! It was really easy to make, too. Definitely a recipe I plan to use again!!

Just made this for dinner and can I say YUM! I did brown chicken in 1T butter and 1T oil and I used half and half instead of heavy cream. The chicken melt in my mouth. I served over rice and with steamed asparagus. We couldn't get enough of the sauce on the rice. I will definitly be making this on a regular basis. Quick and easy too.

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.

Normally if something has four and half stars on this site it is pretty good. However, I saved this recipe for Valentine's Day and it was NOT worth the wait. I followed the advice of other reviewers and that didn't seem to help it much. It was just chicken that tasted a little bit like champagne. Very boring. My husband and I were both disappointed - the leftovers will be turned into something much better. Don't waste your time with this one!