Champagne Chicken
Entertaining doesn't get any easier than this. A little wine and a little Sparkling takes chicken to new heights!
Servings: 4 servings
Calories: 673kcal
Ingredients
Chicken
- 4 chicken breasts boneless, skinless
- ¼ cup white wine something fruity (Riesling, Pinot Gris or Torrontes)
- salt and pepper to season
Champagne Sauce
- 4 Tbsps butter
- 1 shallot finely diced
- 2 cups chicken stock
- ½ cup white wine (same one you used above)
- ½ cup champagne
- 1 cup cream (I used 18%)
- juice of ½ lemon
- Salt and pepper to taste
- 2 Tbsps chives finely chopped, or parsley
- 2 Tbsps tomato concasse
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch optional
Instructions
- Preheat oven to 350 degrees.
- Spray a baking dish with cooking spray. Arrange breasts in an even layer and pour the white wine over them. Season with salt and pepper.
- Bake 30-40 minutes depending on the thickness of your chicken.
Champagne Sauce
- Melt butter in a cast iron skillet. Saute shallots about 4 minutes. Do not let them colour.
- Add the white wine and reduce by half. This should only take a 2-3 minutes.
- Add the chicken stock and reduce by half. This will take a bit longer - about 10 minutes.
- Add the champagne, cream, lemon juice and season with salt and pepper.
- Continue to cook the sauce until it is thick enough to coat the back of your spoon.
- If your chicken is not done yet remove the sauce from the heat.
- When the chicken is out of the oven let it rest, covered approximately 5 minutes.
- While chicken is resting, reheat the sauce and add the chives, tomato concasse and Dijon mustard. Heat through. If you want your sauce thicker then dissolve 1 tablespoon cornstarch in some of the sauce from the pan to make a slurry. Whisk the slurry into the sauce as it is reheating.
- Spoon some sauce onto each plate and center the chicken breast over the sauce. Drizzle a bit of sauce over top of each breast and serve.
- Enjoy!
Notes
Variation: If you prefer you can use 10% cream and thicken at the very end with 1-2 Tbsps corn starch with just enough water to dissolve. Stir until sauce thickens.
Nutrition
Calories: 673kcal | Carbohydrates: 12g | Protein: 53g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 246mg | Sodium: 560mg | Potassium: 1152mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1492IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg