Champagne chicken is the meal my mom makes every Father’s Day for my dad. It’s a yearly staple in my family that is also one of the few recipes that does not have a clear origin. It has become a permanent fixture of my family, but the recipe was just something my mom pulled out of a cooking magazine and modified to fit her needs.
Ingredients
- 1 tablespoon olive oil
- 2 skinless and boneless chicken breast fillets, halved horizontally to make four fillets (I USE CHICKEN TENDERS)
- 1 cup all-purpose flour
- Salt and pepper, to season
- 14 ounces | 400 grams sliced mushrooms
- 2 teaspoons butter
- 1 large fresh shallot, finely chopped
- 1/2 cup (about 130ml) dry champagne
- 2/3 cup milk (or heavy / thickened cream)
- 1 teaspoon of cornstarch (corn flour) — only if using milk
- Fresh chopped parsley, to garnish
Instructions
- Heat the olive oil in a skillet of pan over medium heat. Toss each chicken filet in flour seasoned with salt and. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer chicken to a plate.
- Sauté the mushrooms in the butter and cook for 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
- Add the shallot into the pan and cook for 4 minutes or until just softened, without browning, while occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavor. Season with salt and pepper and allow to simmer for about 10 minutes.
- Add milk (or heavy cream) and simmer for 2-3 minutes. If using milk: mix the cornstarch with a tablespoon of water; pour into the center of the pan and mix throughout the sauce until slightly thickened.
- Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve!
