Champagne Chicken

Debra Taylor


Looking for a recipe that calls for lit candles and champagne this is a great one! However It does not work well at all using a substitute for the champagne. So bust out those candles and pop the cork.


★★★★★ 1 vote

10 Min
20 Min


  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 4
    chicken cutlets
  • 1/3 c
  • 2 Tbsp
    parmesan cheese
  • 2 pinch
  • 2 pinch
  • 1/2 c
  • 1/4 c
    champagne (dry) try cooks dry, inexpensive and very dry
  • 2/3 c
    heavy cream
  • 1-2 pinch
    kosher salt
  • 1-2 pinch
    ground black pepper
  • 1/8 tsp
    red peper flakes
  • 1/4 tsp
  • 6 oz
    angel hair pasta, cooked and drained

How to Make Champagne Chicken


  1. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  2. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
  3. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pas

Printable Recipe Card

About Champagne Chicken

Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #mushrooms

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