Champagne Chicken

Champagne Chicken

114

"Elegant and easy. Serve over hot rice."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 691 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Lightly dust chicken breasts with flour and a little salt and pepper.
  2. 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.
  3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

Reviews

114
  1. 156 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 p...

Most helpful critical review

Good but definitely bland. I added A LOT of garlic salt and parmesan cheese to give it some flavor. Chicken tender. Overall OK.

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 p...

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...

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 ...

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. Excelle...

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 af...

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 w...

Made this last night and found this recipe to be very good. I took under consideration other people's reviews which mentioned the recipe was a little bland and doesn't "pop tastebuds". I cooke...

I have made this recipe seveal times and thoroughly love it. We have made a few changes, and for that reason we only scored a 4star. - we add spices (garlic, pepper, italian) to the dredging fl...

WE LOVE THIS! I pound the chicken and add additional champagne. Have also used white wine with great success. This is a great company dish as it looks impressive but is quite easy. THANK YOU!