Chicken Breasts in Champagne Sauce

READY IN: 40mins
Recipe by cookiedog

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

Top Review by Chef Wannabe 007

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.

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.

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