Chicken Breasts in Champagne Sauce

Total Time
40mins
Prep 10 mins
Cook 30 mins

This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.

Ingredients Nutrition

Directions

  1. Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
  2. Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
  3. Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
  4. Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
  5. Transfer breasts to warm serving dish.
  6. SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
  7. If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
  8. Serve on heated plates.
Most Helpful

5 5

This was so delicious. Served with Saffron rice & green beans. I was so anxious to get it in my mouth that I forgot to take pictures but it was beautiful. I also did not add the cornstarch.

5 5

Very lovely dish. I halved the recipe for two of us. I didn't have to add the cornstarch at all. It was perfect as it was. Made for ZWT5.

5 5

This was really good! It reminded us a lot of a Chicken Imperial recipe we make often but it calls for Sherry instead of Champagne. Now we have 2 awesome recipes to choose from with uniquely different tastes. The cooking times were spot on and I only needed one TBSP of corn starch to thicken the sauce to our liking. Thanks so much for sharing cookiedog! Made for ZWT 2009.