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My review
Champagne Chicken
Barbara Edwards
"Elegant and easy. Serve over hot rice."
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Ingredients
55 m servings 691Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Lightly dust chicken breasts with flour and a little salt and pepper.
- In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
- Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
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Reviews
Read all reviews 119162 Ratings
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Most helpful positive review
10/13/2006
This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic p...
Most helpful critical review
3/24/2010
Good but definitely bland. I added A LOT of garlic salt and parmesan cheese to give it some flavor. Chicken tender. Overall OK.
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10/13/2006
This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic p...
2/15/2002
We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I modified the sauce by using one can of Campbell's 98% fat free cream of chicken soup, 1/2 cup ff sour cream...
1/28/2005
I have been making this recipe for nearly ten years now. I make it almost identical to this recipe. I use 1 tablespoon of oil and 1 tablespoon of real butter. I also find that flattening the ...
12/1/2002
I made this for our anniversary dinner. Used the dry champagne, and it was great. I will definitely be making this again. I did double the sauce ingredients because we prefer more sauce. Excelle...
3/12/2007
Enjoyed this for a weeknight dinner! Took others' advice and pounded chicken, seasoned the flour, deglazed the pan w/ the champagne and added fresh garlic with the mushrooms. I can say that af...
11/20/2002
This was good but I definitely took suggestions. I would recommend 1 cup of whipping cream instead of 2, not breading the chicken, using extra mushrooms, and adding garlic & other spices. It w...
2/15/2004
Made this last night and found this recipe to be very good. I took under consideration other people's reviews which mentioned the recipe was a little bland and doesn't "pop tastebuds". I cooke...
10/4/2010
I have made this recipe seveal times and thoroughly love it. We have made a few changes, and for that reason we only scored a 4star. - we add spices (garlic, pepper, italian) to the dredging fl...
9/2/2010
WE LOVE THIS! I pound the chicken and add additional champagne. Have also used white wine with great success. This is a great company dish as it looks impressive but is quite easy. THANK YOU!