Sensual Chicken with Champagne
Elevate your dinner table with this luxurious Sensual Chicken with Champagne recipe, a perfect blend of indulgence and elegance. Tender, golden-seared chicken breasts are nestled in a creamy, aromatic champagne sauce infused with the richness of shallots, garlic, and fresh thyme. The delicate tang of lemon juice balances the decadence of heavy cream, while a splash of chicken broth enhances the savory depth. This dish comes together in just under an hour, making it ideal for both romantic date nights and impressive dinner parties. Serve it alongside roasted vegetables or buttery mashed potatoes, and don’t forget a crusty baguette to soak up every irresistible drop of the velvety sauce. With its elegant champagne twist, this recipe transforms a classic chicken dish into a show-stopping culinary experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup champagne (or dry sparkling wine)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter is melted and bubbling.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the chopped shallots and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the champagne. Stir with a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet.
Allow the champagne to simmer for 2-3 minutes to reduce slightly, then add the heavy cream, chicken broth, fresh thyme leaves, and lemon juice. Stir well to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Taste the sauce and adjust seasoning with additional salt and black pepper if necessary.
Garnish the finished dish with freshly chopped parsley before serving.
Serve hot with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a crusty baguette to soak up the sauce.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2644 mg | 56% | |
*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.
