Champagne Chicken

Published June 13, 2013 by fredripsampl

Champagne Chicken

Prep time: 10 mins
Cook time: COOK 45 mins
Servings: Original recipe makes 4 servings

Elegant and easy. Serve over hot rice.


  • 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


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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