Champagne Chicken Breasts

"This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream."
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:




  • Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
  • Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
  • Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
  • Pour sauce over chicken and serve.

Questions & Replies

  1. I want to do this Champagne Chicken recipe for my office holiday party. Can I do it in the crock pot?


  1. 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!
  2. 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!
  3. This is THE BEST recipe for Champagne chicken. This tastes identical to our local italian restaraunt's version. EXCELLENT!!!!
  4. 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.


I am a native Californian, born in the Los Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area. I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club. I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun. I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun! Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks! <img src="" width="399" height="270"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src="" width="300" height="220"> <a href="" target="_blank"><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" width="399" height="150"> <img src="" width="399" height="140"> <img src=""width="290" height="140"> <img src="" border="0" alt="F and G Swap">
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