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
Amy makes champagne chicken
Amy makes champagne chicken
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Watch Chef Emeril Lagasse show you how to make easy braised chicken thighs with 40, yes 40, cloves of garlic.
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.
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Chef Christopher's Champagne Chicken Recipe
Chef Christopher's Champagne Chicken Recipe
Champagne Chicken with Sun-Dried Tomatoes
It’s family favorite that makes any occasion special but easy enough to make any day of the week. Sun-dried tomatoes add a flavorful & sweet richness to this dish.
Chicken Breast au Champagne from the Whitehall Club // Cooking with Vincent Price
*Reminder* this is not a recipe, a how-to, or a cooking instructional series. I am an average to below average cook that is making all of the recipes from Mary and Vincent Price's cookbooks to see how they taste in the modern time.
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Today, on Cooking with Vincent Price, I make Chicken in Champagne Sauce from the Whitehall Club in Chicago, IL. I also drink champagne at 8:45 am. Because WHY NOT.
Music: All music in my videos, unless otherwise specified is from Epidemic Sound.
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