Elegant Pan-Seared Champagne Chicken
This dish features tender chicken cutlets in a rich, creamy champagne sauce, perfect for special occasions or cozy family dinners.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts sliced in half horizontally to create 4 cutlets
- 1/4 cup all-purpose flour for dredging
- 2 tbsp olive oil for searing
- 3 tbsp unsalted butter for cooking and making the sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 1/4 cup shallots very finely minced
- 3/4 cup dry champagne or substitute with good-quality non-alcoholic sparkling wine
- 1 cup heavy cream at room temperature
- 2 tbsp fresh parsley finely minced, for garnish
Instructions
Preparation
- Begin by gently pounding the chicken breasts to an even thickness.
- Pat them dry with paper towels.
- Dredge each chicken cutlet lightly in all-purpose flour.
Cooking
- Heat olive oil and unsalted butter in a large skillet over medium-high heat.
- Add the chicken cutlets and cook for about 4-5 minutes on each side until golden brown.
- Transfer the cooked chicken to a plate and cover with foil.
- In the same skillet, add finely minced shallots and sauté for 1-2 minutes.
- Pour in the dry champagne and simmer for about 3 minutes.
- Add heavy cream and let the sauce simmer for another 4-5 minutes until thickened.
- Return the chicken cutlets to the skillet, spooning the sauce over the top.
- Garnish with freshly minced parsley before serving.
Notes
Ensure your chicken cutlets are evenly sized for consistent cooking. Allow the chicken to rest after cooking to retain juices.