Creamy Champagne Chicken
Popping a bottle of bubbly always feels special, but have you ever opened a bottle only to find that you can’t finish it all in one sitting?
Maintaining the crisp and refreshing bubble-like nature of champagne can be challenging once the cork is popped, so if you find yourself with a bottle of bubbles that you just can’t finish, cook with it!
Consider this Creamy Champagne Chicken from @ChefBillyParisi your inspiration! Featuring lightly breaded chicken breasts pan-seared and simmered in a mushroom-champagne cream sauce, this one-pan dish is the perfect way to add elegance to the traditional weeknight chicken dinner or impress guests this holiday season.
Creamy Champagne Chicken
Serves 6
Ingredients
½ cup all-purpose flour
¼ cup cornstarch
1 Tbsp. Heinen’s Italian seasoning
1 Tbsp. Heinen’s garlic granules
1 Tbsp. Heinen’s onion granules
6 Gerber’s CARE Certified chicken breasts
¼ cup Heinen’s olive oil
4 cups cremini mushrooms, sliced
2 cups button mushrooms, sliced
1 small yellow onion, peeled and small diced
2 garlic cloves, finely minced
1 Tbsp. Heinen’s unsalted butter
1 cup of Vin Hunter prosecco
2 cups Heinen’s chicken stock
1 cup Heinen’s heavy whipping cream
1 Tbsp. fresh thyme, chopped
Salt and pepper, to taste
Instructions
1. In a shallow bowl, whisk together ¼ cup of flour, cornstarch, Italian seasoning, garlic granules, onions, granules, salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat. One at a time, coat the chicken breasts on each side with the flour mixture, then add them to the heated pan. Cook for 3-4 minutes, or until browned on each side.
3. Remove the chicken from the pan and set aside.
4. Add the mushrooms to the pan and sauté over high heat for 8-10 minutes, or until well browned.
5. Stir in the onion, garlic and butter. Cook for 3-4 minutes.
6. Mix in the remaining ¼ cup of flour to make a roux.
7. Pour in the prosecco. Once boiling, mix until it becomes very thick.
8. Add the chicken stock and bring to a boil.
9. Pour in the cream, salt and pepper and mix. The sauce should be thick at this point.
10. Place the chicken breasts back into the pan with the sauce and cook for 5-7 minutes, or until the chicken is cooked through.
11. Garnish with thyme and serve.
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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