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Champagne Chicken

Champagne Chicken recipe image
This Italian main features Chicken breast/boned/skinned, Olive oil, Butter, Champagne; dry, Heavy cream. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 700.0
Description
This Italian main features Chicken breast/boned/skinned, Olive oil, Butter, Champagne; dry, Heavy cream. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 ea Chicken breast/boned/skinned
  • 2 teaspoon Olive oil
  • 2 teaspoon Butter
  • 1/4 cup Champagne; dry
  • 1/2 cup Heavy cream
  • 3 teaspoon Tarragon; fresh (1 t dry)
  • 1 Salt & freshly ground pepper
  • 1 Optional ingredients----
  • 6 ea Prosciutto slices/paper thin
  • 3 ea Shallots; finely chopped
  • 1 teaspoon Butter or margarine
Directions
  1. 1
    See instructions at end if using the optional ingredients.
  2. 2
    Cut chicken into 1/4" wide slices.
  3. 3
    Melt the butter and olive oil in a large heavy skillet.
  4. 4
    Saute the chicken for 4 to 5 minutes.
  5. 5
    Remove the chicken and keep warm.
  6. 6
    Deglaze the pan with the champagne.
  7. 7
    Add the cream to the pan.
  8. 8
    Add the tarragon and reduce the sauce for two minutes.
  9. 9
    Put the chicken back into the pan and bring just to a simmer.
  10. 10
    Remove to serving platter.
  11. 11
    Serve hot with fresh vegetables or over rice or pasta.
  12. 12
    (I serve this over fettucini, or with a side dish of Fettucini Alfredo).
  13. 13
    Cut chicken breasts in half only.
  14. 14
    Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
  15. 15
    Saute shallots in butter until tender.
  16. 16
    Divide shallots equally between the breast halves, spreading evenly over each.
  17. 17
    Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
  18. 18
    Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
  19. 19
    Chicken is done when it springs back when lightly pressed with finger.
  20. 20
    Follow the balance of the instructions listed above for the sauce

Nutrition Facts

Servings 6

Amount Per Serving
Calories 700.0kcal
% Daily Value *
Total Fat 30.8g48%
Saturated Fat 13.0g65%
Cholesterol 191.8mg64%
Sodium 2730.0mg114%
Total Carbohydrate 19.0g7%
Dietary Fiber 6.2g25%
Sugars 1.9g
Protein 88.2g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breastbonedskinned, butter, champagne, chicken, chopped, cream, dry, finely, fresh, freshly, ground, heavy, ingredients, italian, main, margarine, oil, olive, optional, pepper
Read it online: https://www.chefs-mate.com/recipe/champagne-chicken-3/