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. My trials mean fewer errors for you!

Champagne Chicken
Prep time
Cook time
Total time
This rich and savory dish never fails to impress and presents as a far more complicated entree than it actually is. Remember to use a quality (but not overly expensive) champagne and brandy, as they are providing flavor to the meal.
Recipe type: Entree
Cuisine: French
Serves: 6-8
  • 6 boneless chicken breasts, cut into smaller pieces, or the equivalent in cutlets
  • Black pepper
  • Juice from one lemon
  • 4-6 T butter (unsalted) or substitute 50-50 butter-olive oil
  • 2-3 shallots, chopped
  • 2 medium cloves of garlic, minced
  • 2 ounces brandy
  • 1 T chopped parsley
  • 1 c champagne
  • 1 c heavy cream
  1. Sprinkle chicken breasts with lemon juice and black pepper to taste
  2. In a large skillet, melt half the butter. Saute the chicken over medium high heat until lightly browned, about 2 minutes per side.
  3. Remove the chicken.
  4. If needed, add more butter to the skillet. Add shallots and garlic and cook until shallots are clear.
  5. Return chicken to the skillet.
  6. Heat the brandy; pour over the chicken and ignite. Shake until flame dies.
  7. Add parsley and champagne; blend well. Cover and cook until tender, 20-30 minutes.
  8. Remove chicken to warm platter.
  9. 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.



Chicken in Champagne
Chicken cooking in champagne sauce
Champagne Sauce
Thickening the champagne sauce after adding heavy cream

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