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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.

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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.

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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:-)

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French Tart May 29, 2009

I really loved this dish. I chose to use Hungarian Hot Paprika and it was too hot for the guys. I thought the Hot complemented the dish very well but next time I will use half sweet and half hot so that DH2B doesn't burn his tongue. Our breasts were fatties and even though they were gently pounded, I did need to cook them longer at the end which may account for not having as much sauce as in your beautiful photos. I love this chicken and love the fact that it has less calories from most Champagne Chicken recipes. I hardly missed the cream!

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NcMysteryShopper February 08, 2007

Rita.... WOW is this chicken dish wonderful! I had an open bottle of champagne left over from my a get together this weekend, it was a tiny bit flat but it seemed to work for this recipe, the reducing of the sauce for me took just over 20 minutes. This dish is easy to make and huge on flavor! I increased the garlic and used more olive oil, what a great recipe! thanks Rita!...Kitten:)

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Kittencal@recipezazz February 07, 2006
Sensual Chicken With Champagne