Chicken Au Champagne Recipes
CHAMPAGNE CHICKEN
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
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
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
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
CHICKEN AU CHAMPAGNE
I got this delicious and very simple chicken recipe from the book "French Women Don't Get Fat". It uses a little bit of champagne to tenderize and flavor the chicken. I am a champagne fanatic so I was hesitant to "waste" any on the food, but it was well worth it. It is especially good served with mushrooms or onions. I also like to reduce the sauce that is left in the pan down on the stove top and add a little bit of butter and some lemon juice to make a gravy to pour over the top of the chicken. I hope you enjoy!
Provided by KellyMac6
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon).
- Pour half cup of champagne over breasts.
- Make a slit in each breast and insert shallot.
- Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned.
- Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne.
- Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
Nutrition Facts : Calories 301.8, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.9, Carbohydrate 2.4, Sugar 0.6, Protein 30.4
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