Champagne Chicken

This is one of my favorite holiday or having-guests-for-dinner entrees. It is an amalgamation of several recipes and a lot of trial and error. My trials mean fewer errors for you!

Champagne Chicken

Delicious, creamy dish that tastes like it took all day to cook!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs chicken breasts, cut into smaller pieces OR the equivalent in cutlets
• 1 lemon, juiced
• 4-6 T unsalted butter
• 2-3 shallots, chopped
• 2-3 cloves garlic, chopped
• 2 oz brandy
• 1 cup champagne
• 1 T parsley, chopped
• black pepper
• salt

Equipment

• 1 Deep frying pan

Method

 

1. Sprinkle chicken breasts with lemon juice, salt and black pepper.
2. In a large skillet, melt half the butter. Saute the chicken over medium high heat until lightly browned, about 2-3 minutes per side.
3. Remove and set aside the chicken.
4. If needed, add more butter to the skillet. Add shallots and garlic and cook until shallots are clear.
5. Return chicken to the skillet.
6. Pour brandy over the chicken and ignite. Shake until flame dies.
7. Add parsley and champagne; blend well. Cover and cook until tender, 20-30 minutes.
8. Remove chicken to warm platter.
9. Add cream to the liquid in pan, blend well. Correct seasoning if needed.
10. Reduce sauce until fairly thick. Return chicken to the sauce for five minutes before serving.
11. Enjoy!

Notes

Because the brandy and champagne contribute to the flavor, don't use the cheapest available. That said, avoid your most expensive as well! You should like the flavors.