Sensual Chicken With Champagne

Total Time
Prep 15 mins
Cook 15 mins

I came up with this recipe because I made Sharon 123's recipe for Paprika Oil and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!

Ingredients Nutrition


  1. Mix the first 3 ingredient together.
  2. Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
  3. In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
  4. In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
  5. Pour in the champagne cook for 3 minutes.
  6. Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
  7. Season with salt and pepper if needed.
  8. Garnish with fresh herbs.
  9. Serve over white rice or noodles.


Most Helpful

Lovely dinner! I omitted the carrots because I didn't have any and used smoked paprika. for the mushrooms I used a combination of chantrelles, baby bella and button mushrooms and I added some minced shallot with the onion. Instead of mincing the garlic I used shaved slices. So very good!! Served it over rice, but I think mashed potatoes would be even better. Made for Las Mistico Magicos Sirenas ZWT - 5.

Kim127 June 12, 2009

Definitely enjoyed this dish! The flavors just all came together so nicely! We are not mushroom fans so I left that out but otherwise, followed the recipe exactly! Thanks for sharing! Made for Ali Baba Babes for ZWT5.

jkoch960 June 03, 2009

WOW, wow, wow! Rita, what a LOVELY recipe - I so enjoyed this, and it was even sensual to cook too, mainly due the odd slurp of champagne!! I cut my carrots into julienne strips and used local Morel mushrooms, I LOVE them! I used smoked paprika, pimenton, for a little kick and fresh thyme, majoram and parsley for the mix of herbs - also as a garnish too. I cut this recipe back to 1/4, as I am by myself at the moment.......I used one large chicken breast, pounded and cut into three pieces. There was no need for any other accompaniments, as I enjoyed this by itself with all the pan-fried veggies. Poetic food and a keeper. Made for the Whine and Cheese Gang for ZWT5 and France. Merci ma leeetle Petits Pois! FT:-)

French Tart May 29, 2009

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