Name: Champagne Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 skinless, boneless chicken breasts; 2 teaspoons kosher salt, plus more as needed; 2 tablespoons olive oil; Freshly ground black pepper, to taste; 1 pinch cayenne pepper, to taste; 2 tablespoons unsalted butter; 2 generous cups thickly sliced mushrooms; 1/4 cup diced shallots; 3 cloves garlic, minced; 4 teaspoons all-purpose flour; 1 1/2 cups sparkling white grape juice; 1/2 teaspoon tomato paste; 2 teaspoons fresh thyme leaves; 1 1/2 cups chicken broth; 1/2 cup heavy cream; 1 tablespoon aged balsamic vinegar (optional)

Description

A creamy and flavorful chicken dish made with sparkling white grape juice, mushrooms, garlic, and cream. This champagne chicken recipe is elegant yet simple enough for weeknight dinners.

Ingredients

4 skinless, boneless chicken breasts

2 teaspoons kosher salt, plus more as needed

2 tablespoons olive oil

Freshly ground black pepper, to taste

1 pinch cayenne pepper, to taste

2 tablespoons unsalted butter

2 generous cups thickly sliced mushrooms

1/4 cup diced shallots

3 cloves garlic, minced

4 teaspoons all-purpose flour

1 1/2 cups sparkling white grape juice

1/2 teaspoon tomato paste

2 teaspoons fresh thyme leaves

1 1/2 cups chicken broth

1/2 cup heavy cream

1 tablespoon aged balsamic vinegar (optional)

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Instructions

1. Season chicken with salt, black pepper, and cayenne on both sides.

2. Heat olive oil over medium-high heat in a large skillet. Sear chicken breasts for 3 to 4 minutes per side until golden brown, then transfer to a plate.

3. In the same skillet, melt butter. Add mushrooms and a pinch of salt, cooking until they begin to brown.

4. Stir in shallots and garlic, cooking until softened and fragrant, about 3 to 5 minutes.

5. Sprinkle in flour and stir until it disappears, about 1 minute.

6. Pour in sparkling white grape juice, scraping up browned bits. Simmer until reduced by half, 5 to 10 minutes.

7. Add tomato paste, thyme, and chicken broth. Stir well and bring to a simmer.

8. Reduce heat to medium, then stir in cream. Simmer until the sauce thickens enough to coat a spoon, about 10 minutes.

9. Add balsamic vinegar if desired. Return chicken to the skillet, simmering gently until the internal temperature reaches 150°F (66°C), basting occasionally.

10. Taste for seasoning, then serve hot with sauce spooned over the top.

Notes

Serve with mashed potatoes, rice, or roasted vegetables to soak up the creamy sauce.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, French-inspired