I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.

  • Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

Cook's Note:

Be sure to use a very heavy pan such as a cast iron. I give this dish plenty of time to simmer on my stove and I serve it with a wild rice medley.

Nutrition Facts

530 calories; 35.9 g total fat; 185 mg cholesterol; 646 mg sodium. 8.8 g carbohydrates; 27.3 g protein; Full Nutrition