Champagne Chicken

Champagne Chicken Recipe

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Krystal Jordan


*adopted recipe*


★★★★★ 1 vote

30 Min
45 Min


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chicken breasts, boneless and skinless
2 Tbsp
olive oil
2 Tbsp
1/4 c
champagne, dry
1/2 c
heavy cream
3 Tbsp
fresh tarragon, finely chopped
salt and freshly ground pepper


6 slice
prosciutto, sliced 1/4" thick
shallots, finely chopped
1 Tbsp

How to Make Champagne Chicken


  • 1Cut chicken into 1/4" wide slices.
  • 2Melt the butter and olive oil in a large heavy skillet.
  • 3Saute the chicken for 4 to 5 minutes.
  • 4Remove the chicken and keep warm.
  • 5Deglaze the pan with the champagne.
  • 6Add the cream to the pan.
  • 7Add the tarragon and reduce the sauce for two minutes.
  • 8Put the chicken back into the pan and bring just to a simmer.
  • 9Remove to serving platter.
  • 10Serve hot with fresh vegetables or over rice or pasta.
  • 11OR
  • 12Cut each chicken breast in half (hamburger style).
  • 13Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick.
  • 14Saute shallots in butter until tender.
  • 15Divide shallots equally between the breast halves, spreading evenly over each.
  • 16Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks.
  • 17Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients.
  • 18Chicken is done when it springs back when lightly pressed with finger.
  • 19Follow the same directions for the sauce as listed above. Serve with wild rice.

Printable Recipe Card

About Champagne Chicken

Course/Dish: Chicken

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