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The Best Champagne Chicken Recipe (Creamy Sauce)

Easy and elegant, this chicken is smothered in a creamy champagne sauce with mushrooms
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4

Ingredients
  

The Chicken

  • 4 boneless skinless chicken breasts
  • 1/2 cup all purpose flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 stick salted butter
  • 1/2 lb. button mushrooms cleaned and sliced
  • 1/2 cup flat leaf parsley roughly chopped
  • 1 cup heavy cream
  • 1/4 cup French Champagne

The Potatoes

  • 2 1/2 lbs. russet potatoes
  • 1/2 stick salted butter (4 Tbsp.)
  • 1/2 cup milk
  • 1/4 tsp. onion powder
  • 1/2 tsp. garlic powder

Instructions
 

  • Slice each chicken breast in half to make two thinner cutlets of even thickness. You should end up with a total of 8 thin pieces of chicken.
  • In a shallow bowl, combine flour, salt and pepper. In a large skillet, melt butter over medium low heat. Dredge chicken breasts in flour mixture and brown in the pan, 3-4 minutes per side. Make the chicken in batches if necessary. Add the mushrooms, cover and simmer for 10 minutes.
  • Add the cream and simmer, uncovered, for an additional 10 minutes. Transfer chicken breasts to a warm platter.
  • Add the champagne to the pan and bring to a rapid boil over medium-high heat, whisking any brown bits off the bottom of the pan. Lower heat and allow sauce to reduce until creamy.
  • Bring a large pot of salted water to a boil. Peel and quarter the potatoes. Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain. Over low heat, melt the butter in the same pot. Add the potatoes, milk and spices. Remove from heat. Using an electric mixer, whip the potatoes until smooth.
  • Spread the potatoes onto a serving dish. Place the chicken and mushrooms on top of the potatoes. Spoon the sauce over chicken breasts. Garnish with fresh parsley.
Keyword chicken, dinner
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