Champagne Chicken Breasts

READY IN: 40mins
Recipe by CaliforniaJan

This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream.

Top Review by Chef PotPie

Very tasty recipe, one which I will make again! I've had this recipe saved for a long time since I looked it up on Zaar after having it at a restaurant when Bill and I were on a company trip. Then I found that it was on ZWT5 cookbook! Winner for me both ways! Tonight I made it with less butter and olive oil, only a couple tablespoons. The chicken cooked up wonderfully and I only added, at the end, about 1 tablespoon cornstarch in about 1/4 cup water to thicken. This made enough sauce to toss with 16 ounces of angelhair pasta. I also used the fat-free half-and-half to cut the fat even more. Added a bunch of minced garlic when I pulled off the chickem (that's just the way my family loves garlic!) And about 1/2 tsp of crushed red pepper flakes. Please do not take these changes to heart, this is a great recipe on it's own, I just made a few adjustments for my family's tastes. And I got to drink the rest of the champagne! YAY! It's a keeper, and when I do make it for company I WILL use the heavy cream. Only a few times year! Otherwise we stay healthier! Thanks for posting this wonderfully decadent (or even lower fat) recipe!

Ingredients Nutrition


  1. Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
  2. Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
  3. Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
  4. Pour sauce over chicken and serve.

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