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!
So good! We loved it, thank you so much for posting! My only complaint would be not enough of the delicious sauce.Next time I'll double it!
This is THE BEST recipe for Champagne chicken. This tastes identical to our local italian restaraunt's version. EXCELLENT!!!!
One outstanding recipe! An easy as can be recipe with excellent taste and flavor. The only adjustment I made was I used fat-free butter. Made for Holiday tag.