How To make Champagne Chicken
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.
How To make Champagne Chicken's Videos
Champagne Chicken Fettuccine
Tonight we have a special treat. We are doing an amazing chicken cooked in champange and served with fresh fettuccine pasta. Check out below on what amazing champagne we have paired with this dish!
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• 4 boneless chicken thighs with skin on
• 8oz fresh fettuccine pasta
• 3 tablespoons cornstarch
• 1 teaspoon smoke paprika, chili powder, garlic powder, oregano
• 1 tablespoons miso paste
• 1 tablespoons chopped parsley
• 2 tablespoons butter
• 3 tablespoons olive oil
• 3 cups sliced cremini mushrooms
• 1 small onion chopped
• 1 cup champagne
• 1 cup chicken stock
• 1 cup heavy cream
• Salt and pepper to taste
Instructions
1. Take our dry seasonings and mix into bowl. Add 2 tbsp cornstarch, 1 tsp chili powder, smoke paprika, garlic powder and pinch of salt and pepper.
2. Coat chicken thighs and set aside. Heat dutch oven with 1 tbsp butter, EVVO. Cook chicken for 3 minutes per side and place onto a plate.
3. Next add in mushrooms and sautee till translucent. Next add in onions, shallots, and garlic. Once ready proceed to step.
4. As vegetables are cooking we will add in 1 cup each of champange, chicken stock, and heavy cream. Add salt and pepper to taste.
5. Next add in our cooked chicken and mushrooms and let sauce simmer to thicken. If sauce needs to be thicker we will do a bloom method. Add water end cornstarch into bowl, mix well and pour into sauce.
6. Finally cook pasta to Instructions. Serve with pasta tossed in some sauce then on bottom. Nect add our chicken sauce and serve!
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Winery: Joseph perrier brut
Website: josephperrier.com
Profile: The nonvintage blend from this venerable producer is as balanced as all its Champagnes. It steers a fine course between acidity and crispness and a softer riper dosage. Blended with equal parts of all three main Champagne grapes, it is ready to drink.
#champangechicken #champangechickenpasta #searedchicken #chicken #champange #josephperrier #French #frenchwines #fettuccine #fettuccinepasta #cptexasfusion
Champagne Chicken with a Side of Piano
Just a few ingredients make for an elegant dish, perfect with a little classical piano. From the food and travel website
Champagne Chicken
Champagne Chicken
2-4 chicken breasts pounded for even cooking
8 oz sliced mushrooms
8 oz mascarpone cheese
1 cup heavy cream
2-4 cloves garlic
1/2 cup Champagne or Sparkling wine (Extra Dry or Brut preferred)
Package of sage leaves
3 tablespoons butter
1-2 tablespoons Olive Oil
Salt and Pepper to taste
1 refrigerated package of tortellini
To start this dinner, you will need 3 large sage leaves from your package and 1 cup of heavy cream. Place heavy cream in small sauce pan with your sage leaves. Simmer cream with sage leaves for 5 minutes then remove from heat. Allow sage to steep in the cream for 30 minutes while the cream cools. Remove sage leaves after 30 minutes and discard. Save cream for later.
Heat 1-2 tablespoons of Olive Oil in your skillet then add your chicken seasoned side down. Salt and pepper the opposite side once you’ve placed them in the pan. Allow chicken to brown without moving for 5 minutes. Flip and cook 4-5 more minutes on the opposite side. Remove from pan and tent with foil.
Add 2 tablespoons of butter to your skillet and once melted, add the mushrooms. Cook for a few minutes then add your garlic. Sauté together for a couple minutes and 1/2 cup of your Champagne to deglaze the pan. Cook at a hard simmer for 3 minutes to cook out the alcohol. Add your 8 oz mascarpone and melt in. Add your sage infused cream and 1/2 cup grated Parmesan. Stir all together and add chicken back to the pan. Cover and simmer. Cook your tortellini to package directions. Add 1 tablespoon of butter to small fry pan and add 4-8 sage leaves to crisp up and crumble on top of your dinner! Pair with the champagne you used for the dinner and enjoy! This one is D to the LISH????
Champagne Chicken Recipe
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.
#champagne #chicken #recipe
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Elegant Escoffier-Inspired Christmas Feast: Pot Roasted Chicken with Champagne and Morel Mushrooms
Celebrate Christmas in style with champagne and morel mushrooms in this amazing pot roasted chicken dish straight from the elegant Escoffier era.
Recipe:
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Champagne Chicken by Anne-Marie Hedges
Our May Red Mountain Recipe Series brings a special treat- Champagne Chicken by our very own Anne-Marie Hedges! ????
This dish was a favorite of Anne-Marie's mothers to make and man oh man is it DELICIOUS!
Perfectly made with our featured wine of the month, 2015 Marquis D'Ossey Champagne, and perfectly paired with to have a glass of while enjoying! ????
Head to our website blog for full recipe! and check out our Instagram @hedgeswine
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