Boneless chicken sautéed in a skillet with baby Portobello mushrooms, garlic, scallions and fresh thyme in a light champagne, butter sauce.
Last night I was craving Chicken Marsala for dinner and I had purchased some baby portobello mushrooms last week that I needed to use. When I went to get the Marsala wine, I realized I must have used the last of it so I improvised and used some champagne I still had left.
How do you make Champagne Chicken?
For this recipe you’ll need boneless chicken breasts, all-purpose flour, EVOO, butter, baby Portobello mushrooms, scallions, garlic, fresh thyme, champagne, and chicken broth.
Pound chicken with a meat mallet until pieces are uniform in thickness. In a bowl, add the flour; then dredge the chicken in the flour. Heat the oil and 1 tbsp. of the butter in a large sauté pan over medium heat.
Add flour-coated chicken and cook 2-3 minutes per side until they become lightly browned. Place cooked chicken directly in an oven safe baking dish and repeat until all of the chicken is cooked through.
Drain the grease from your pan but do not wipe clean. Add the remaining 1 tbsp. butter along with the mushrooms, scallions, thyme and garlic. Sauté until the mushrooms have softened and add the remaining 2 tbsp. flour; mix well.
Next, deglaze the pan with your champagne and chicken broth and stir until the sauce becomes slightly thick. Pour mixture over the cooked chicken and bake at 350°F for 15-20 minutes. Serves 6.
This Champagne Chicken was delicious and tender and the portobello mushrooms and sweet champagne gave it a wonderful flavor. The sauce even went perfectly over the brown rice I had made to go with it. ~Enjoy!
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Ingredients
- 6- 4(ounce) Boneless Chicken Breasts
- 1 c. All-Purpose Flour
- 1/4 c. Extra Virgin Olive Oil
- 2 tbsp. Butter
- 1- 10(ounce) Package Baby Portobello Mushrooms, halved
- 1 Scallion, chopped
- 1 tbsp. Fresh Thyme
- 1 Clove Garlic, minced
- 2 tbsp. All-Purpose Flour
- 1 c. Champagne
- 1 c. Chicken Broth
Instructions
- Pound chicken with a meat mallet until pieces are uniform in thickness.
- In a bowl, add the flour; then dredge the chicken in the flour.
- Heat the oil and 1 tbsp. of butter in a large sauté pan over medium heat. Add flour-coated chicken and cook 2-3 minutes per side until they become lightly browned.
- Place cooked chicken directly in an oven safe baking dish and repeat until all of the chicken is cooked through. Drain the grease from your pan but do not wipe clean (leaving the bits in the bottom).
- Add the remaining 1 tbsp. butter along with the mushrooms, scallions, thyme and garlic. Sauté until the mushrooms have softened and add the remaining 2 tbsp. flour; mix well.
- Next, deglaze the pan with your champagne and chicken broth and stir until the sauce becomes slightly thick. Pour mixture over the cooked chicken and bake at 350°F for 15-20 minutes.
Related Recipes
Chicken in a Mushroom Brandy Cream Sauce
Chicken in a Lemon Butter Sauce
this looks great! I’m always looking for new chicken recipes. I have one for “riesling chicken” and another for “sherry chicken.” never tried champagne. awesome idea 🙂
~Melissa
Thank you Melissa~those sound great too! xo
This would make an awesome Valentine’s Day dinner at home. Delicious looking! Baby portebellos are always on clearance at my local grocery store but I never knew what to do with them. I am pinning this with hopes of finding a good buy on them soon.
Thanks for linking up at Weekend Potluck.
I made this my special pick today at Weekend Potluck! Swing by and pick up your featured button. Can’t wait to try this! http://www.meetpenny.com/2012/02/weekend-potluck-february-3rd-through-february-5th/
Thank you so much Tabitha!
Pinned – trying it tonight! Looks yummy!
Delicious recipe, appreciate your posting it!
Enjoyed your recipe tonight, thanks for posting it!
I’m so glad you liked it Jenn, thanks for stopping by to let me know. 🙂