Ingredients for Chicken Breasts In Champagne Sauce
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter
- Boneless Skinless Chicken Breasts
- Mushroom
- Heavy Cream
- 1/4 cup dry champagne
- 1-2 tablespoons cornstarch (optional, for thickening)
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How to Make Chicken Breasts In Champagne Sauce
- In a shallow dish, whisk together 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dredge each chicken breast in the flour mixture, ensuring it's evenly coated.
- Melt 1/2 cup (1 stick) unsalted butter in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 3-4 minutes per side, until lightly browned.
- Add 8 ounces of sliced cremini mushrooms to the skillet.
- Cover the skillet and cook for 10 minutes, or until the chicken is almost cooked through.
- Transfer the chicken and mushrooms to a bowl or plate. Remove the skillet from the heat and carefully wipe out excess butter, leaving behind the fond (brown bits).
- Return the chicken and mushrooms to the skillet. Pour in 1 cup heavy cream and bring to a gentle simmer over low heat. Cook for 10 minutes, allowing the sauce to thicken slightly.
- Transfer the chicken breasts to a warm serving dish and keep warm.
- Add 1/4 cup dry champagne to the skillet with the mushroom cream sauce.
- Bring the sauce to a rapid boil, then reduce heat and simmer until the sauce has reduced and thickened to your desired consistency (about 5-7 minutes).
- If you prefer a thicker sauce, whisk together 1-2 tablespoons cornstarch with 2 tablespoons of the warm sauce until smooth. Slowly whisk this slurry into the remaining sauce and continue to simmer until thickened.
- Serve the chicken breasts immediately, spooning the luxurious champagne sauce generously over the top. Garnish as desired (fresh parsley or chives recommended).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
179g
Carbs
4g
