Champagne Chicken Recipe

This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic powder. I browned the chicken breasts in olive oil and butter, to give them a really nice golden brown coating. Then I removed the chicken breasts, and deglazed the pan with the champagne. I used more champagne than was called for, (more sauce) and added some minced garlic and dried onions when I added the chicken back to the pan. I then added the mushrooms (the more the better), and simmered them for 20 mins. When I added the cream I did not measure, I just added as much as it took to thicken the sauce. I imagine it was about 2 cups like the recipe suggested. I served this with mashed potatoes and broccoli, however I think it would be great with rice cooked in chicken broth. A very yummy recipe, but more champagne and more seasoning is necessary. Also the self rising flour makes a great coating.

We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I modified the sauce by using one can of Campbell's 98% fat free cream of chicken soup, 1/2 cup ff sour cream and 1/2 cup of skim milk. It made a terrific sauce and my husband is still patting his stomach!!

I have been making this recipe for nearly ten years now. I make it almost identical to this recipe. I use 1 tablespoon of oil and 1 tablespoon of real butter. I also find that flattening the breasts before breading helps with the cooking time. For this, I just use the palm of my hand. I would recommend browing 3-4 min per side before adding the champagne. Add the champagne, bring to a boil and then reduce to simmer. Simmer for 20 minutes so the chicken does not get overcooked. Flouring the breasts lightly is key to getting a sauce that has a nice consisentcy. If you find your sauce is not at a desired thickness, carefully mix a tsp of flour with some sauce in a seperate cup and then add to the mixture. I don't use mushrooms in my sauce, but that is only because my DH doesn't care for them. This is fantastic served over rice (boiled in chicken broth). It has been a favorite of mine for a long time.

I made this for our anniversary dinner. Used the dry champagne, and it was great. I will definitely be making this again. I did double the sauce ingredients because we prefer more sauce. Excellent! Thanks, Barbara!

Bland. Rename it and add sherry, port or marsala...something else! Herbs de Provence to flavor the flour before adding the chicken . Poaching the chicken in champagne for 30 minutes is too long, dries it out. Try sauting the chicken, add mushroom and cook chicken for about 10 minutes. Remove chicken until you have deglazed the pan with liquid of choice and finish recipe. I'd add chicken about 10 minutes towards the finish cooking.

I have made this recipe seveal times and thoroughly love it. We have made a few changes, and for that reason we only scored a 4star. - we add spices (garlic, pepper, italian) to the dredging flour - we add enough champagne to mostly cover the chicken - because we use more champagne, we end up using cornstarch to thicken the sauce at the end. This sauce is amazing on mixed vegetables of your choice as well.

This is sooo yummy! I usu try recipes as is 1st, but decided to try other suggestions 1st since only c/o seemed to be that it's bland. I added garlic powder & smoked paprika to flour. Then sauteed chicken. Removed ck & added minced onion & garlic. Then, deglazed pan w/champagne (eye-balled amt). Added chicken back to pan & simmered in heavy cream. It needed a bit more S & P. This is an elegant enuf dish for company, VERY tasty & easy! A definite keeper!! Thanx, Barbara.

This was good but I definitely took suggestions. I would recommend 1 cup of whipping cream instead of 2, not breading the chicken, using extra mushrooms, and adding garlic & other spices. It would've been to bland without it; however, excellant dish that the boyfriend loved.

WE LOVE THIS! I pound the chicken and add additional champagne. Have also used white wine with great success. This is a great company dish as it looks impressive but is quite easy. THANK YOU!

This came out really good, but I did make some changes. I added Italian seasoning and garlic powder to the flour mixture. I used chicken breasts that were on the small side and pounded them a little bit so they were about 1 inch thick instead of 2 inches. I also added half of a sliced onion in with the mushrooms. When I removed the chicken from the pan, I used another 1/2 cup of champagne to de-glaze the pan. Added in a full pint of cream (just slightly more than 2 cups), 2 chicken bouillon cubes, garlic powder, salt, and 1/3 cup grated Parmesan cheese. Turned out great! This recipe is well worth trying and was a great base for me to work with. Thanks so much!

This is a bit bland as written. I make what is called "French Chicken", the only difference being the addition of 2 Tbs of grated onion and 2 large cloves of garlic, pressed. Those two added ingredients put it over the top.

Instead of chicken breasts, I used tenderloins. I added onions and a little more salt and pepper to the sauce. I also opted for homemade mashed potatoes instead of pasta, with a side of steamed broccoli. Overall, this is a good recipe!

This recipe was a pretty big disappointment! I noticed right off the bat that the only seasonings in it were salt and pepper in the flour mix. That made no sense to me, so I added Rosemary, Thyme and Sage and a little garlic. That gave it taste but I could have added more! It was very liquid and I tried adding cornstarch to thicken it up and that helped a little but too much liquid! I had a bottle of Prosecco in my fridge and used the directed amount. You couldn't even taste any alcohol, as in that "special" taste when something has wine or sherry in it. Plus I went ahead and followed the recipe with the heavy cream. A waste of ingredients and a lot of calories for very little taste. If I hadn't added any seasoning, I can't imagine how BLAND it would have been!

Add a splash of dry vermouth at the end

This is a bit bland as written. I make what is called "French Chicken", the only difference being the addition of 2 Tbs of grated onion and 2 large cloves of garlic, pressed. Those two added ingredients put it over the top.

It’s giving cozy comfort vibes.

Fast prep, incredible taste — love it.

I made this for supper on Saturday, it was excellent! Although I rarely follow a recipe exactly as written (usually tweak flavors/seasoning to family preference & experience) this one I did. Next time I will sub Dijon mustard for the balsamic as we found it a bit too acidic with 1tsp. used (last of a bottle in the pantry). Served with a mash of Yukon golds & turnips, steamed broccoli. This will be on repeat

Basic recipe but a little bland added better than bullion. Much more flavor.

A good basic recipe. I floured the chicken and lightly browned. I removed from pan. I then sauteed half an onion and the mushrooms until soft. I added the champagne and cooked for about 10 minutes. I then added the chicken back and cooked 10 additional minutes. I removed the chicken once again, then added 1 tablespoon of sherry, 1 teaspoon of tarragon, and only about 1/2 cup of cream. I then added the chicken back for about 5 minutes. Served with brown rice. It was very good. I truly don't think you need more cream.