Champagne-Infused Chicken
This recipe began as a suggestion from a new follower, Laura, who requested a take on Champagne Shrimp. While I was happy to accommodate, I found myself craving chicken instead. So, I transformed her idea into something truly special. The challenge of making organic, free-range boneless, skinless chicken breasts exciting is a classic dilemma—one I resolved with Champagne.
The great news for Laura—and hopefully many others—is that this isn’t just a Champagne Chicken recipe. I also showed how to prepare Champagne Shrimp, Champagne Pork, Champagne Turkey, and even Champagne Impossible Meat (though the name needs some work). Whether you choose chicken or another protein, this is a recipe you must try. I truly hope you’ll give it a go. Enjoy!
More Recipes: Explore the latest creations from Chef John!
Ingredients List
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4 skinless, boneless chicken breasts
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2 teaspoons kosher salt, plus more as needed
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2 tablespoons olive oil
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freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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2 tablespoons unsalted butter
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2 generous cups thickly sliced mushrooms
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1/4 cup diced shallots
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3 cloves garlic, minced
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4 teaspoons all-purpose flour
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1 1/2 cups champagne or any sparkling wine
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1/2 teaspoon tomato paste
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2 teaspoons fresh thyme leaves
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1 1/2 cups chicken broth
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1/2 cup heavy cream
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1 tablespoon aged balsamic vinegar (optional)
Instructions
Season both sides of the chicken breasts with salt.
Heat olive oil in a large nonstick pan over high heat. Once hot, add the chicken breasts and cook for 3 to 4 minutes per side, or until lightly browned. While the first side is cooking, season the top of the chicken with black pepper and cayenne to taste.
When both sides of the chicken are browned, remove the pan from heat. Transfer the chicken to a plate and set aside. You can refrigerate the chicken until you are ready to continue.
Melt butter in the same pan over medium-high heat. Add the mushrooms along with a pinch of salt, and cook, stirring occasionally, until the mushrooms start to brown.
Add the shallots and garlic to the pan, stirring as they cook until the shallots become translucent, about 3 to 5 minutes. Sprinkle in the flour and continue stirring until it disappears and begins to stick to the bottom of the pan, which should take about a minute.
Pour in the champagne and use a spatula to scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer until the champagne has reduced by half and the sauce has thickened enough that a spatula dragged across the bottom leaves a trail that takes a few seconds to fill in, about 5 to 10 minutes.
Add tomato paste, fresh thyme, and chicken broth to the pan. Wait for the sauce to return to a simmer before stirring in the cream. Let the sauce cook, stirring occasionally, until it has thickened enough to coat the back of a spoon, which should take about 10 minutes. Reduce the heat to low.
Add the balsamic vinegar and return the chicken to the pan. Finish cooking the chicken by gently simmering it in the sauce, turning and basting every few minutes. Use an instant-read thermometer to check the chicken’s temperature—it should reach 150°F (66°C) for 3 to 4 minutes to ensure it's fully cooked. Cooking time may vary, but internal temperature is the best indicator of doneness.
Check the seasoning, then serve the chicken immediately with the sauce spooned generously over the top.
Chef John Mitzewich
Nutritional Information (per serving)
| 509 | Calories |
| 28g | Fat |
| 12g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 509 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 13g | 63% |
| Cholesterol 153mg | 51% |
| Sodium 1080mg | 47% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 9% |
| Total Sugars 5g | |
| Protein 41g | 83% |
| Vitamin C 6mg | 6% |
| Calcium 67mg | 5% |
| Iron 3mg | 19% |
| Potassium 742mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5