Champagne Chicken

Champagne Chicken

113 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Barbara Edwards
Recipe by  Barbara Edwards

“Elegant and easy. Serve over hot rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Lightly dust chicken breasts with flour and a little salt and pepper.
  2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
  3. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

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Reviews (113)

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This recipe can be great, with a few modifications. After I pounded the chicken breasts I breaded them is self rising flour heavily seasoned. I seasoned the flour with salt, pepper, and garlic powder. I browned the chicken breasts in olive oil and butter, to give them a really nice golden brown coating. Then I removed the chicken breasts, and deglazed the pan with the champagne. I used more champagne than was called for, (more sauce) and added some minced garlic and dried onions when I added the chicken back to the pan. I then added the mushrooms (the more the better), and simmered them for 20 mins. When I added the cream I did not measure, I just added as much as it took to thicken the sauce. I imagine it was about 2 cups like the recipe suggested. I served this with mashed potatoes and broccoli, however I think it would be great with rice cooked in chicken broth. A very yummy recipe, but more champagne and more seasoning is necessary. Also the self rising flour makes a great coating.



We loved this! Of course I just couldn't use the 2 cups of heavy cream(dieting), so I modified the sauce by using one can of Campbell's 98% fat free cream of chicken soup, 1/2 cup ff sour cream and 1/2 cup of skim milk. It made a terrific sauce and my husband is still patting his stomach!!



I have been making this recipe for nearly ten years now. I make it almost identical to this recipe. I use 1 tablespoon of oil and 1 tablespoon of real butter. I also find that flattening the breasts before breading helps with the cooking time. For this, I just use the palm of my hand. I would recommend browing 3-4 min per side before adding the champagne. Add the champagne, bring to a boil and then reduce to simmer. Simmer for 20 minutes so the chicken does not get overcooked. Flouring the breasts lightly is key to getting a sauce that has a nice consisentcy. If you find your sauce is not at a desired thickness, carefully mix a tsp of flour with some sauce in a seperate cup and then add to the mixture. I don't use mushrooms in my sauce, but that is only because my DH doesn't care for them. This is fantastic served over rice (boiled in chicken broth). It has been a favorite of mine for a long time.

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Amount Per Serving (4 total)

  • Calories
  • 691 cal
  • 35%
  • Fat
  • 52.5 g
  • 81%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 31.9 g
  • 64%
  • Cholesterol
  • 231 mg
  • 77%
  • Sodium
  • 709 mg
  • 28%

Based on a 2,000 calorie diet



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Chicken Stroganoff I


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Easy Cheesy Skillet Chicken