Recipes Main Dishes Chicken Champagne Chicken 4.9 (29) 29 Reviews 7 Photos This champagne chicken uses—you guessed it!—champagne—to turn ordinary skinless, boneless chicken breasts into a truly amazing dish with a world-class mushroom pan sauce. These old-school-type pan sauces are classic for a reason. The depth of flavor is impressive. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 12, 2024 Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This amazing recipe started out as a request from a new member, Laura, who was hoping for my take on Champagne Shrimp. I was happy to oblige, except I didn’t feel like shrimp. I felt like chicken, so I took her great suggestion and turned something very ordinary into a something truly extraordinary. How to make organic, free-range, yet boring, boneless-skinless chicken breasts more exciting is a classic Champagne problem—one which I solved with Champagne. The good news for Laura, and I hope many others, is that I didn’t just demo how to make Champagne Chicken, but also showed how to make Champagne Shrimp, Champagne Pork, Champagne Turkey, and of course, Champagne Impossible Meat. Okay, we’ll need to work on the name of that last one, but you get the idea. But, whether you use chicken or not, this is a must make recipe, and I really do hope you give it a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 skinless, boneless chicken breasts 2 teaspoons kosher salt, plus more as needed 2 tablespoons olive oil freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 2 tablespoons unsalted butter 2 generous cups thickly sliced mushrooms 1/4 cup diced shallots 3 cloves garlic, minced 4 teaspoons all-purpose flour 1 1/2 cups champagne or any sparkling wine 1/2 teaspoon tomato paste 2 teaspoons fresh thyme leaves 1 1/2 cups chicken broth 1/2 cup heavy cream 1 tablespoon aged balsamic vinegar (optional) Directions Season chicken with salt on both sides. Heat olive oil over high heat in a nonstick pan large enough to hold the chicken breasts in a single layer, and cook chicken on both sides until lightly browned, 3 to 4 minutes per side. While the first side is browning, season tops of breasts with black pepper and cayenne to taste. Once both sides are browned, turn off heat, and transfer chicken to a plate, and reserve. Chicken can be transferred into the refrigerator until needed. Melt butter in the pan over medium-high heat, then add mushrooms and a pinch of salt to the pan cook, stirring occasionally, until the mushrooms begin to brown. Stir in shallots and garlic, and cook, stirring, until shallots turn translucent, 3 to 5 minutes. Sprinkle in flour and cook, stirring, until the flour disappears and starts sticking to the bottom of the pan, about 1 minute. Pour in champagne and use a spatula to scrape any caramelization off the bottom of the pan. Let mixture simmer until the champagne has reduced by about half, and has thickened enough that the trail left by a spatula dragged across the bottom of the pan takes a few seconds to fill in, 5 to 10 minutes. Stir in tomato paste, fresh thyme, and chicken broth, and wait for the sauce to return to a simmer. Stir in cream, and let the sauce cook until reduced and thickened enough to coat a spoon, about 10 minutes. Reduce heat to low. Stir in balsamic vinegar, and return reserved chicken to the pan. Finish cooking the chicken by simmering gently in the sauce, turning over and basting every few minutes, until an instant-read thermometer inserted near the center maintains a temperature of 150 degrees F (66 degrees C) for 3 to 4 minutes. The time it will take to complete cooking the chicken breasts will vary, but internal temperature is a sure guide to doneness. Taste for seasoning, and serve chicken immediately with sauce spooned over the top. John Mitzewich I Made It Print Nutrition Facts (per serving) 509 Calories 28g Fat 12g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 509 % Daily Value * Total Fat 28g 36% Saturated Fat 13g 63% Cholesterol 153mg 51% Sodium 1080mg 47% Total Carbohydrate 12g 4% Dietary Fiber 2g 9% Total Sugars 5g Protein 41g 83% Vitamin C 6mg 6% Calcium 67mg 5% Iron 3mg 19% Potassium 742mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.