Champagne Chicken Recipe
Champagne Chicken is a relatively modern dish, popular in high-end restaurants during the 1980s. Inspired by French cuisine, the dish combines delicate flavors with the rich, complex taste of champagne.
Equipment
- Large skillet or frying pan
- Tongs or spatula
- Knife and cutting board
- Measuring cups and spoons
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Champagne (or any dry sparkling wine)
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Chicken BreastsStart by seasoning both sides of the chicken breasts with salt and pepper. This simple seasoning allows the natural flavors of the chicken to shine through when paired with the creamy champagne sauce.
- Cook the ChickenHeat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter has melted, add the chicken breasts. Sear the chicken on both sides for about 4-5 minutes, or until golden brown and cooked through (an internal temperature of 165°F or 75°C). Remove the chicken from the pan and set it aside.
- Make the Champagne SauceIn the same skillet, add the chopped onion and sauté for about 2 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant. Carefully pour in the champagne, scraping the bottom of the pan to release any brown bits. Let it simmer for 3-4 minutes, reducing the liquid by half.
- Add the Cream and MustardOnce the champagne has reduced, stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook for another 3-4 minutes until it thickens slightly. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Return the Chicken to the PanPlace the cooked chicken breasts back into the skillet, spooning some sauce over the top. Let it simmer for an additional 2-3 minutes, allowing the chicken to soak in the delicious flavors of the sauce.
- Garnish and ServeIf desired, garnish the dish with fresh thyme and lemon zest for a burst of freshness and color. Serve the Champagne Chicken hot with your favorite side dishes, like roasted vegetables, mashed potatoes, or a light salad.