Creamy Champagne Chicken
The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
Popping a bottle of bubbly always feels special, but have you ever opened a bottle only to find that you can’t finish it all in one sitting? Maintaining the crisp and refreshing bubble-like nature of champagne can be challenging once the cork is popped, so if you find yourself with a bottle of bubbles that you just can’t finish, cook with it!
Consider this Creamy Champagne Chicken your inspiration! Featuring lightly breaded chicken breasts pan-seared and simmered in a mushroom-champagne cream sauce, this one-pan dish is the perfect way to add elegance to the traditional weeknight chicken dinner or impress guests this holiday season.
Creamy Champagne Chicken
Cook time: 25min Prep time: 10min Total time: 35min
Servings: 6
Ingredients
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 Tbsp. Heinen’s Italian seasoning
- 1 Tbsp. Heinen’s garlic granules
- 1 Tbsp. Heinen’s onion granules
- 6 Gerber’s CARE Certified chicken breasts
- ¼ cup Heinen’s olive oil
- 4 cups cremini mushrooms, sliced
- 2 cups button mushrooms, sliced
- 1 small yellow onion, peeled and small diced
- 2 garlic cloves, finely minced
- 1 Tbsp. Heinen’s unsalted butter
- 1 cup of Vin Hunter prosecco
- 2 cups Heinen’s chicken stock
- 1 cup Heinen’s heavy whipping cream
- 1 Tbsp. fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- In a shallow bowl, whisk together ¼ cup of flour, cornstarch, Italian seasoning, garlic granules, onions, granules, salt and pepper.
- Heat the olive oil in a large pan over medium-high heat. One at a time, coat the chicken breasts on each side with the flour mixture, then add them to the heated pan. Cook for 3-4 minutes, or until browned on each side.
- Remove the chicken from the pan and set aside.
- Add the mushrooms to the pan and sauté over high heat for 8-10 minutes, or until well browned.
- Stir in the onion, garlic and butter. Cook for 3-4 minutes.
- Mix in the remaining ¼ cup of flour to make a roux.
- Pour in the prosecco. Once boiling, mix until it becomes very thick.
- Add the chicken stock and bring to a boil.
- Pour in the cream, salt and pepper and mix. The sauce should be thick at this point.
- Place the chicken breasts back into the pan with the sauce and cook for 5-7 minutes, or until the chicken is cooked through.
- Garnish with thyme and serve.
