Champagne Chicken

This is one of my favorite holiday or having-guests-for-dinner entrees. It is an amalgamation of several recipes and a lot of trial and error!


  • 6 boneless chicken breasts, cut into smaller pieces or the equivalent in cutlets
  • Black pepper
  • Juice from one lemon
  • 4-6 T butter (unsalted)
  • 2-3 shallots, chopped
  • 2 medium cloves of garlic, minced
  • 2 ounces brandy
  • 1 T chopped parsley
  • 3/4 c champagne
  • 1 1/4 c heavy cream


Chicken in Champagne

Chicken in Champagne

Champagne Sauce

Thickening The Champagne Sauce

Sprinkle chicken breasts with lemon juice and black pepper to taste

In a large skillet, melt half the butter. Saute the chicken over medium high heat until lightly browned, about 2 minutes per side. Remove the chicken.

If needed, add more butter to the skillet. Add shallots and garlic and cook until shallots are clear. Return chicken to the skillet.

Heat the brandy; pour over the chicken and ignite. Shake until flame dies.

Add parsley and champagne; blend well. Cover and cook until tender, 30-40 minutes.

Remove chicken to warm platter. Add cream to the liquid in pan, blend well. Correct seasoning if needed. Reduce sauce until fairly thick. Put chicken back in the sauce for a few minutes before serving.

Serves six.


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