Champagne Chicken Stegt Kylling Med Champagne
Elevate your dinner table with the elegant flavors of Champagne Chicken, or "Stegt Kylling Med Champagne," a Danish-inspired dish that combines simplicity and sophistication. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with dry champagne, cream, and earthy thyme, creating a luxurious yet approachable meal. This gourmet recipe incorporates sautéed mushrooms, fragrant shallots, and garlic to add depth and richness, while fresh parsley lends a vibrant finishing touch. Perfect for celebratory occasions or a refined weeknight meal, this dish pairs beautifully with sides like buttery mashed potatoes or crisp steamed vegetables. Ready in just 45 minutes, Champagne Chicken is a decadent, crowd-pleasing delight that brings a sparkling twist to your culinary repertoire.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (minced)
- 1 cup Dry champagne (or sparkling wine)
- 0.5 cup Chicken stock (low sodium)
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 cup Mushrooms (sliced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast lightly in flour, shaking off the excess.
Heat a large skillet over medium-high heat. Add the butter and olive oil, allowing the butter to melt and foam slightly.
Place the chicken breasts into the skillet and sear them for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the minced shallots and garlic to the skillet. Sauté for 2-3 minutes, or until fragrant and softened.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour the champagne into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the champagne simmer for 3 minutes to reduce slightly.
Stir in the chicken stock, heavy cream, and thyme leaves. Bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet and let the chicken cook in the sauce for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley before serving. Serve the Champagne Chicken warm with your choice of side dishes, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
