American•gourmet

Creamy Champagne Chicken

Creamy Champagne Chicken is elegant and easy, impressive for any occasion and a family favourite! Perfect for weeknights or weekends!

Ingredients

Quantities are shown as originally provided.

1 tablespoon olive oil
2 skinless boneless chicken breast fillets (halved horizontally to make four fillets)
1 pinch salt (to season)
14 ounces mushrooms (sliced)
2 teaspoons butter
1 french shallot (large, finely chopped - normal shallot for U.S readers)
1/2 cup champagne (or sparkling white wine)
2/3 cup milk (or heavy / thickened cream)
1 teaspoon cornstarch (corn flour - only if using milk)
1 pinch fresh parsley (to garnish)

1
Heat the olive oil in a skillet of pan over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
2
Fry the mushrooms in the butter and fry for a further 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
3
Add the shallot into the pan and cook for 4 minutes, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavour. Season with salt and pepper and allow to simmer for about 10 minutes.
4
Add milk (or cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the centre of the pan and mix throughout the sauce until slightly thickened.
5
Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!