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Champagne Chicken
Champagne Chicken
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate chicken breasts with a gourmet champagne and mushroom sauce.
Ingredients:
  • 4 skinless, boneless chicken breasts
  • 2 teaspoons kosher salt, plus more as needed
  • 2 tablespoons olive oil
  • freshly ground black pepper to taste
  • cayenne to taste
  • 2 generous cups thickly sliced mushrooms
  • 1/4 cup diced shallots
  • 3 cloves garlic, finely minced
  • 4 teaspoons all-purpose flour
  • 2 cups champagne or any sparkling wine
  • 1/2 teaspoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon balsamic vinegar, optional
Instructions:
  • Generously season both sides of the chicken with salt.
  • In a spacious nonstick pan, heat olive oil over high heat. Cook chicken breasts for 3 to 4 minutes per side until lightly browned. Season the tops of the breasts with black pepper and cayenne to taste while the first side is browning.
  • After both sides have browned, remove the chicken from the heat and transfer it to a plate. Refrigerate the chicken until ready to use.
  • Heat butter in a pan over medium-high heat until melted, then add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms start to brown.
  • Sauté shallots and garlic until shallots are translucent, about 3-5 minutes. Add flour, stirring until it disappears and sticks to the bottom of the pan, about 1 minute.
  • Add champagne to the pan and gently scrape off any caramelization using a spatula. Let it simmer until the champagne reduces by half and the mixture thickens enough that a trail from a spatula takes a few seconds to fill in, for about 5 to 10 minutes.
  • Combine tomato paste, fragrant fresh thyme, and savory chicken broth, allowing the sauce to bubble gently. Infuse richness by swirling in cream and simmer until thick enough to beautifully cling to a spoon, approximately 10 minutes. Lower the heat to keep warm.
  • Add the balsamic vinegar into the pan and add the chicken back. Simmer the chicken gently in the sauce, turning and basting every few minutes, until it reaches an internal temperature of 150°F (66°C) for 3 to 4 minutes using an instant-read thermometer to ensure it's cooked perfectly. Timer may vary, so rely on the temperature for doneness.
  • Adjust seasoning to taste, then serve chicken promptly with sauce drizzled on top.

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