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Recipe Swap: Champagne Chicken

February 13, 2010

Originally posted on March 28,2008 on Onward and Upward


Here is my favorite Fancy-Schmancy meal, courtesy of Southern Living. I think I first served this dish for Valentine’s Day a few years back, and both of us fell in love with it. It’s rather time-consuming, but worth the effort. I buy the cheap ($3) bottle of champagne from the grocery store to keep the cost down. I must say that you really should use the shallots–they add such a delicate richness that can’t be duplicated by subbing onions or garlic. For those unfamiliar with them, they look like large cloves of garlic with a purpley skin. They aren’t much more expensive than garlic. It’s also best to use heavy whipping cream instead of subbing half-and-half, since the cream helps to thicken up the sauce.

Champagne Chicken and Mushrooms

Adapted from Southern Living

1/2 cup whole wheat flour
1 teaspoon sea salt
1/2 teaspoon pepper
6 boneless, skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5-ounce) packages white mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups Champagne or sparkling wine
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
Salt and pepper to taste

Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.

This dish is best served over orzo pasta (my favorite) or rice to absorb all of the delicious sauce. My husband adores asparagus, so I roasted some to serve alongside.

Wanting something sweet? Check back later for the dessert course!

beth's signature

3 Comments leave one →
  1. Beth @ The Natural Mommy permalink
    March 28, 2008 1:13 PM

    Josh was telling me the other day that I need to find a recipe that includes cooking with “a splash” of wine (think Ratatouille). This may be that recipe!Thanks for sharing!

  2. ashley @ twentysixcats permalink
    April 3, 2008 12:27 AM

    By the way, you shouldn’t be having any alcohol.

  3. Beth permalink
    April 3, 2008 11:35 PM

    All the alcohol burns off, silly. :-)Even so, I haven’t made this in the past three months . . .

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