Champagne Chicken

Recipe View 5 mins Prepare the Chicken (5 minutes): Lightly dust the chicken breasts with flour, salt, and pepper, ensuring an even coating.

Recipe View 9 mins Sear the Chicken (8-10 minutes): In a large skillet over medium-high heat, heat the olive oil. Sear the chicken breasts until golden brown on both sides. The browning adds depth of flavor to the final dish.

Recipe View 5 mins Sauté Mushrooms and Deglaze with Champagne (5 minutes): Add the sliced mushrooms to the skillet and sauté until softened and lightly browned. Pour in the champagne, scraping up any browned bits from the bottom of the pan. Allow the champagne to reduce slightly.

Recipe View 28 mins Simmer in Champagne (25-30 minutes): Reduce heat to medium-low, cover, and simmer the chicken in the champagne sauce until tender and cooked through. The simmering time will vary depending on the thickness of the chicken breasts. Ensure the internal temperature reaches 165°F (74°C).

Recipe View 6 mins Create the Cream Sauce (5-7 minutes): Transfer the chicken to a serving platter and keep warm. Pour the heavy cream into the skillet with the mushroom and champagne mixture. Simmer gently until the sauce thickens to your desired consistency. Adjust seasoning with salt and pepper to taste.

Recipe View 2 mins Serve (2 minutes): Spoon the creamy champagne sauce generously over the chicken breasts. Serve immediately over rice, pasta, or alongside roasted vegetables.