Champagne Chicken

Ingredients

• 2 pieces Boneless Skinless Chicken Breast (8‑9 oz each, patted dry)
• 1 tsp Kosher Salt (generous seasoning on both sides)
• 1/2 tsp Freshly Ground Black Pepper (season chicken before browning)
• 1/4 tsp Cayenne Pepper (optional heat, added with pepper)
• 2 tbsp Olive Oil (for searing chicken)
• 2 tbsp Unsalted Butter (adds richness to the sauce)
• 8 oz Mushrooms (sliced; white button or cremini work well)
• 1 large Shallot (finely diced)
• 2 cloves Garlic (finely minced)
• 2 tbsp All-Purpose Flour (helps thicken the sauce)
• 12 oz Dry Sparkling Wine (Champagne or quality dry sparkling wine) (half a bottle; use a dry style (10‑12 % ABV))
• 1 tbsp Tomato Paste (adds color and depth)
• 1 tsp Fresh Thyme Leaves (plus extra for garnish)
• 1 cup Chicken Broth (low‑sodium; can use bouillon dissolved in hot water)
• 1/4 cup Heavy Cream (adds silkiness; optional but recommended)
• 1 tbsp Aged Balsamic Vinegar (adds bright acidity at the end)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then sprinkle both sides generously with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper.

   Time: PT3M

2. Sear the Chicken

   Heat the skillet over high heat, add olive oil, and when shimmering, place the breasts in a single layer. Cook 3–4 minutes per side until nicely browned but not cooked through.

   Time: PT8M

   Temperature: High

3. Rest the Chicken

   Transfer the browned chicken to a plate and set aside; it will finish cooking in the sauce.

   Time: PT2M

4. Build the Mushroom Base

   Reduce heat to medium‑high, add butter to the same pan, let melt, then add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms are deeply browned and have released their moisture.

   Time: PT6M

   Temperature: Medium‑high

5. Add Aromatics

   Stir in the diced shallot and minced garlic. Sauté 3–4 minutes until the shallot becomes translucent.

   Time: PT4M

   Temperature: Medium‑high

6. Create a Roux

   Sprinkle the flour over the mushroom mixture, stirring to coat. Cook 1 minute to eliminate the raw flour taste.

   Time: PT1M

   Temperature: Medium‑high

7. Deglaze with Champagne

   Pour in the dry sparkling wine, scraping the browned bits from the pan. Bring to a simmer and reduce by about half, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium‑high

8. Add Remaining Sauce Ingredients

   Stir in tomato paste, fresh thyme leaves, chicken broth, and heavy cream. Return to a gentle simmer.

   Time: PT2M

   Temperature: Medium

9. Finish the Sauce

   Let the sauce simmer, stirring occasionally, for about 10 minutes until it thickens enough to coat a spoon.

   Time: PT10M

   Temperature: Medium

10. Add Balsamic Vinegar

    Reduce heat to low and whisk in the aged balsamic vinegar for a bright finish.

    Time: PT1M

    Temperature: Low

11. Finish Cooking the Chicken

    Return the chicken breasts to the pan, spoon sauce over them, and gently simmer on low‑medium low heat, flipping every 2 minutes, until the internal temperature reaches 150 °F (held 3–4 minutes) or 165 °F for safety.

    Time: PT7M

    Temperature: Low‑medium low

12. Plate and Garnish

    Transfer chicken to serving plates, drizzle with extra sauce, and garnish with additional fresh thyme leaves. Serve over mashed potatoes or your favorite side.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

9 g

Fat

28 g

Fiber

1 g