Champagne Chicken Recipe
Description: This Champagne Chicken recipe is a delightful fusion of flavors, perfect for a quick and elegant meal. With tender chicken breasts cooked in a luxurious champagne cream sauce, infused with aromatic tarragon and savory prosciutto, this dish is sure to impress your family and guests alike. Serve it hot with your favorite sides, such as fresh vegetables, rice, or pasta, and elevate your dining experience with this gourmet creation.
Recipe Category: Chicken Breast
Keywords: Chicken, Poultry, Meat, < 15 Mins
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Boneless skinless chicken breasts |
| 2 | Olive oil |
| 2 | Butter |
| 1/4 | Heavy cream |
| 1/2 | Tarragon |
| 3 | Prosciutto |
| – | Shallots |
| 6 | Butter (for sautéing shallots) |
| 3 | Margarine (for optional preparation) |
Nutritional Information (per serving):
- Calories: 248.7
- Fat Content: 19.3g
- Saturated Fat Content: 9.2g
- Cholesterol Content: 80.2mg
- Sodium Content: 129.9mg
- Carbohydrate Content: 3.7g
- Fiber Content: 0.2g
- Sugar Content: 0.1g
- Protein Content: 13.8g
Servings: 6
Instructions:
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Preparation: If you choose to incorporate the optional ingredients for added richness and flavor, follow the additional instructions provided at the end of the recipe.
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Slice Chicken: Begin by slicing the chicken breasts into 1/4-inch wide slices. This ensures even cooking and allows the flavors to penetrate the meat beautifully.
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Heat Skillet: In a large heavy skillet, melt the butter and olive oil over medium heat. This combination of fats adds depth to the dish and ensures a rich, flavorful sauce.
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Sauté Chicken: Once the butter and oil are heated, carefully add the sliced chicken to the skillet. Sauté the chicken for 4 to 5 minutes, or until golden brown and cooked through. Then, remove the chicken from the skillet and keep it warm.
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Deglaze Pan: Pour the champagne into the skillet to deglaze it, scraping up any browned bits from the bottom. This step adds a burst of flavor to the sauce and enhances its complexity.
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Add Cream: Next, add the heavy cream to the skillet, stirring gently to combine it with the champagne. This creates a luscious, velvety sauce that coats the chicken beautifully.
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Infuse with Tarragon: Sprinkle the tarragon into the sauce, allowing it to infuse its aromatic essence into the dish. Tarragon adds a hint of licorice-like flavor that complements the other ingredients perfectly.
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Reduce Sauce: Let the sauce simmer for about two minutes, allowing it to reduce slightly and thicken to the desired consistency. This intensifies the flavors and creates a luxurious texture that clings to the chicken.
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Combine Chicken and Sauce: Return the cooked chicken to the skillet, gently nestling it into the creamy sauce. Bring the mixture just to a simmer, ensuring that the chicken is heated through and fully coated with the sauce.
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Serve: Transfer the Champagne Chicken to a serving platter, arranging the chicken pieces attractively. Garnish with fresh herbs if desired, and serve hot alongside your favorite sides.
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Optional Preparation (for added indulgence):
- Prepare Chicken Halves: Begin by cutting each chicken breast in half, creating thinner pieces that cook more quickly and evenly.
- Pound Chicken Halves: Place each chicken half between sheets of waxed paper and pound them with a meat tenderizer until they are about 1/8-inch thick. This tenderizes the meat and ensures a uniform thickness for even cooking.
- Sauté Shallots: In a separate skillet, sauté the shallots in butter until they are tender and translucent. This adds a sweet, aromatic flavor to the dish.
- Assemble Chicken: Divide the sautéed shallots evenly between the chicken breast halves, spreading them out to cover each piece.
- Add Prosciutto: Place a slice of prosciutto on top of each chicken breast half, then fold the chicken in half and secure it with toothpicks. This step adds a layer of rich, salty flavor to the dish.
- Cook Chicken: Sauté the prepared chicken halves in the butter and olive oil listed in the original ingredients, cooking them for about 4 to 5 minutes on each side, or until they are golden brown and cooked through. The chicken is done when it springs back lightly when pressed with a finger.
- Finish Dish: Follow the remaining instructions listed above to complete the dish, including deglazing the pan with champagne, adding the cream and tarragon, and finishing with the reduction sauce.
Enjoy this exquisite Champagne Chicken dish, filled with flavor and elegance, and impress your loved ones with your culinary skills! Serve it as a special dinner option or whip it up for a quick and delicious weeknight meal. 🍗🥂✨
