Champagne Chicken with Mushrooms

Champagne Chicken with Mushrooms
Staff Writer
Thinkstock_iStockphoto

This delicate chicken dish is perfect for an elegant dinner party, but easy enough to make during the week.

4
Servings
69
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 4 small boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 4 garlic cloves, minced
  • 2 8-ounce packages mushrooms
  • 1 cup champange
  • 1 14- ounce can chicken broth
  • 1 8-ounce package cream cheese
  • 1/4 cup fresh basil leaves

Directions

Heat the oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the hot skillet. Brown on both sides, about 3-4 minutes per side. Add the garlic and the mushrooms and cook for another 5 minutes until the mushrooms are soft. Add the champagne and using a wooden spoon, gently scrape the brown bits from the bottom of the pan. Cook for another 5 minutes until the champange has reduced slightly. Add the chicken both, cream cheese and whisk until the cream cheese has melted. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, about 5 minutes. Serve with pasta or rice.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
22mg
2%
Choline, total
1mg
0%
Folate, total
9µg
2%
Magnesium, Mg
8mg
3%
Phosphorus, P
7mg
1%
Sodium, Na
1mg
0%
Water
12g
0%

Champagne Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Champagne Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Champagne Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.