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Champagne Chicken

Prep: 10 minutes Cook: 20 minutes – Serves: 4 1/3 cup Best Choice all-purpose flour 1/2 teaspoon Best Choice salt 1/2 teaspoon Best Choice ground black pepper 4 Best Choice boneless, skinless chicken breasts (about 1-1/4 pounds) 4 tablespoons Best Choice unsalted butter 1 package (8 ounces) sliced mushrooms 2 teaspoons finely chopped shallots 1… Read more »

Prep: 10 minutes
Cook: 20 minutes – Serves: 4

1/3 cup Best Choice all-purpose flour
1/2 teaspoon Best Choice salt
1/2 teaspoon Best Choice ground black pepper
4 Best Choice boneless, skinless chicken breasts (about 1-1/4 pounds)
4 tablespoons Best Choice unsalted butter
1 package (8 ounces) sliced mushrooms
2 teaspoons finely chopped shallots
1 cup brut champagne
2 teaspoons fresh lemon juice
1 cup Best Choice half & half
Chopped fresh parsley for garnish (optional)

1. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine remaining flour, salt and pepper. Dip chicken in flour mixture to coat.

2. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 6 to 8 minutes or until outside is golden brown and almost cooked through, turning once. Transfer chicken to plate; keep warm.

3. In same skillet, cook mushrooms, shallots and remaining 2 tablespoons butter over medium-high heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Add reserved flour and stir until well combined. Add champagne and lemon juice and cook 2 minutes, stirring until mixture is smooth. Add half & half and heat to simmering; cook 4 to 5 minutes, stirring occasionally.

4. Return chicken to skillet and cook 1 to 2 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°. Spoon sauce over chicken to serve. Sprinkle with parsley, if desired.

Approximate nutritional values per serving: 410 Calories, 20g Fat (12g Saturated), 119mg Cholesterol, 369mg Sodium, 16g Carbohydrates, 1g Fiber, 30g Protein


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