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This is an elegant dinner recipe, perfect for everyday entertaining or a regular old family dinner! Honestly, it’s just an excuse to open a bottle of champagne…a little for the recipe, a little for the cook.
But really, please don’t use expensive champagne! We could dive deep into semantics and the history of champagne…but that’s for another time. Just remember champagne is the expensive French stuff that you should be drinking and anything labeled as sparkling wine, Prosecco, Cava or méthode champenoise (in the style of Champagne) is perfectly fine for this recipe-or any recipe calling for champagne! I generally use Prosecco, as it’s delicious, affordable and suitable to pour into my glass when I’m done using it in the recipe.
I really love this recipe because as soon as it tasted it, I was immediately transported back to my childhood home with a dinner my mom used to occasionally make when my dad had pheasants from hunting. It was a dish of sautéed mushrooms, onions and pheasant with a little sour cream and wine added. It was usually accompanied by a side dish of wild rice, but that wasn’t my thing. I’d just load up on the good stuff…and I’ll never forget the taste. I’d just prefer a side of nostalgia with a recipe, right?
Anyway, this version calls for chicken instead of pheasant, but has all the familiar flavors of mushrooms, shallots, sparkling wine and cream. Cream, wine and mushrooms are a match made in Heaven already, but made more substantial with chicken?! It’s seriously just so tasty it makes me want to cry. Or wait…is that just the memories?
If you’re looking for a quick dinner that’s also impressive enough for a dinner party….here it is!
Creamy Champagne Chicken with Mushrooms
- Yield: 4 servings
Description
Seared chicken cutlets and sautéed mushrooms are combined with a creamy sauce flavored with shallots and champagne! Stir in a little crème fraîche and chopped parsley to finish this easy dinner recipe, fancy enough for entertaining but perfect on the dinner table any night of the week!
Ingredients
- 2 boneless skinless chicken breasts, sliced in half horizontally to form four thin breasts
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 14 ounces cremini mushrooms, stems trimmed and sliced
- 1 large shallot, finely minced
- 3/4 cup champagne or other sparkling wine, plus a splash to finish
- 2/3 cup heavy cream
- 1 tablespoon crème fraiche, optional
- Chopped fresh flat-leaf parsley, to finish
Instructions
- Preheat a large cast-iron skillet over medium-high heat. Generously season both sides of the chicken breasts. When the pan is hot, add a bit of olive oil. Sear the chicken breast on both sides, until golden brown and cooked through, about 3 to 5 minutes per side. Remove the chicken to a plate.
- Add 1 tablespoon of butter to the skillet and, once melted, add the mushrooms and turn the heat to high. Cook the mushrooms, stirring occasionally, until softened and golden brown, about 8 to 10 minutes. Season with salt and pepper and remove to the plate with the chicken.
- Lower the heat to medium and add the remaining tablespoon of butter. Once melted, add the shallots and a pinch of salt. Cook for 2 to 3 minutes, until softened and translucent. Add the champagne and stir, scraping up any bits on the bottom of the pan. Simmer for 3 to 4 minutes, until the liquid has reduced. Add the cream and simmer for an additional 2 to 3 minutes, until slightly thickened. Season to taste with salt and pepper. Swirl the crème fraiche in, stirring to combine. Return the chicken and mushrooms to the pan and simmer for about 10 minutes, until the chicken is warmed through and the sauce has thickened. Add a splash of Champagne for taste, if desired. Sprinkle with the chopped parsley before serving.
Notes
Inspiration: Creamy Champagne Chicken on cafedelites.com
- Category: Chicken, Make-It-Quick
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