Creamy Champagne Chicken

  • Prep + Cook Time
    30 Minutes
  • Servings
    4
Where to Buy

Ingredients

  • 2 lbs Georges Farmers Market® Boneless Skinless Chicken Breast
  • 2 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp unsalted butter
  • 2 ½ cups sliced mushrooms
  • 2 large shallots, minced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tbsp + 1 tsp all-purpose flour
  • 1 ½ cups champagne
  • ⅔ cup heavy cream
  • Chopped parsley, for garnish
Ingredients

Preparation

    1. Pound chicken breasts so they are an even thickness then season both sides generously with salt and pepper.
    2. Heat oil in a large skillet over medium-high heat. Cook chicken on both sides until golden brown and just cooked through, about 4 minutes per side.
    3. Remove chicken from pan and lower heat to medium. Add butter, mushrooms, and a pinch of salt to the pan, stirring occasionally, until the mushrooms begin to soften.
    4. Add shallots, garlic, and thyme. Cook until shallots are softened, about 3–4 minutes, stirring frequently to avoid garlic burning. Sprinkle in flour and cook for 1 minute while stirring.
    5. Stir in champagne, scraping the bottom of the pan to deglaze any stuck-on bits. Let simmer until champagne is reduced by about half, then stir in heavy cream. Let simmer until mixture slightly thickens to a sauce consistency, season with Kosher salt and pepper. Add chicken back to pan, sprinkle with parsley, and serve with desired side dishes.

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