Creamy Champagne Chicken

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I received this recipe from a trained chef that I worked with in college. I was in the kitchen the night he prepared it for a fancy Valentine's Day banquet for students. The sauce is savory and especially good made with pink champagne. Served with wild rice pilaf and roasted vegetables it is a perfect recipe for special guests or a romantic evening in.

Submitted by tabihoffman

Published on January 25, 2019

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 teaspoon olive oil
½ cup sweet onion, minced
4 skinless, boneless chicken breasts
½ cup carrots, chopped
12 ounces champagne
12 ounces heavy cream
1 tablespoon chicken base

Directions

Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

Cook's Note:

Be sure to use a very heavy pan such as a cast iron. I give this dish plenty of time to simmer on my stove and I serve it with a wild rice medley.

Nutrition Facts (per serving)

531	Calories
36g	Fat
9g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 36g	46%
Saturated Fat 21g	104%
Cholesterol 185mg	62%
Sodium 646mg	28%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 27g	55%
Vitamin C 3mg	3%
Calcium 86mg	7%
Iron 1mg	7%
Potassium 434mg	9%

* 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.

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