Champagne Chicken Recipe
Prep Time:
Cook Time:
  • 2 large boneless skinless chicken breasts, cut in half horizontally to make four fillets
  • ½ cup all-purpose flour
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil, divided
  • 8 ounces sliced mushrooms
  • 1 large shallot, minced
  • ½ cup champagne or sparkling white wine
  • 1 cup heavy cream
  • ½ cup chicken broth
Optional Ingredients
  • Fresh chopped parsley, for garnish
  1. In a shallow bowl, combine flour, 1 teaspoon salt, ¼ teaspoon black pepper, and garlic powder. Coat the chicken breast fillets in the flour mixture and set them aside.
  2. In a large skillet heat 1 tablespoon olive oil and 1 tablespoon butter on medium-high heat. Add the chicken and cook until it's golden on both sides, about 3-5 minutes per side. Transfer the chicken to a separate plate.
  3. Using the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Add in the mushrooms and sprinkle them with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook for 3-5 minutes, until the mushrooms start to soften. Transfer the mushrooms to the plate with the chicken.
  4. Add the remaining 1 tablespoon olive oil to the pan with the shallots and cook for 3-4 minutes on low heat, stirring occasionally, until the shallots start to brown.
  5. Pour the champagne into the pan and bring it to a simmer for 5 minutes.
  6. Add the heavy cream and chicken broth and simmer for another 2-3 minutes, until the sauce starts to thicken.
  7. Add the chicken and mushrooms back to the pan and coat them with sauce, heating until warm. Once heated, garnish the meal with the parsley and serve.