3 ea Chicken breast/boned/skinned 2 T Olive oil 2 T Butter 1/4 c Champagne; dry 1/2 c Heavy cream 3 T Tarragon; fresh (1 t dry) 1 x Salt & freshly ground pepper 1 x
optional ingredients:
6 ea Prosciutto slices/paper thin 3 ea Shallots; finely chopped 1 T Butter or margarine *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own.
Easy step by step guide on How to Make Creamy Champagne Chicken
Thank you for watching the video, please like, comment, share and subscribe and hit the notification bell to stay notified on new videos Channel link :
Follow us on Instagram / Facebook / Twitter + other video hosting sites
Merch Store
INGREDIENTS :
2 chicken Breasts halved 1 tablespoon olive oil 1 teaspoon salt 150 grams sliced button mushrooms 1/2 tablespoon butter 1 large chopped shallot 1/2 cup champagne 2/3 cup heavy cream 1 tablespoon dried parsley 1/2 teaspoon ground black pepper
INSTRUCTION :
.heat 1 tablespoon olive oil in pan .add 2 chicken Breasts halved .season chicken with a pinch salt .turn chicken and season again with a pinch salt .cook until chicken is lightly browned .set chicken aside and cover to keep warm .add 1/2 tablespoon butter .once melted add 150 grams sliced button mushrooms, cook until softened on med to high heat .once cooked set mushrooms aside with chicken, cover to keep warm .add 1 large chopped shallot and cook until soft on med to high heat, occasionally stirring .add 1/2 cup champagne and stir well .add 1/2 teaspoon salt, add 1/2 teaspoon ground black pepper .simmer for 10 minutes stirring occasionally .add 2/3 cup heavy cream, 1 tablespoon dried parsley, stir well .add chicken and mushrooms, coat with sauce .cook for further 3 to 5 minutes
Even the name — champagne chicken — sounds elegant, doesn't it? This recipe is sure to impress your guests, but the good news is, it's incredibly easy to make and takes just 30 minutes from prep to plate.