Yes, you read that right! Chicken, mushrooms, champagne. All together. And it is delicious!!! 😍
I first made this many years ago and loved it, but just never got around to making it again because I don’t have champagne handy often 🙂
This year we had folks over for New Year’s Eve and had some champagne left over (yes, I am surprised too!). I instinctively knew I wanted to make this again!
The recipe is super simple and just takes a little patience to let the sauce come together. The chicken gets seared first, for about 5-10 minutes , to get that lovely golden crust.
In the same pan, we then cook down the mushrooms, then add the champagne and let it reduce.
Then goes in the milk, mixed with some cornstarch, which allows the sauce to become creamy as it thickens.
The chicken gets added back and cooked through, leveled up with a little parsley before serving.
Easy! Delicious!
Chicken with Mushrooms in Champagne sauce
Ingredients
- 500g chicken breast
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- 400g mushrooms – sliced
- 1 tsp red chilli flakes
- 1 small onion
- 1/2 cup champagne
- 1 cup milk
- 1 tbsp cornstarch
- 2 tbsp chopped parsley
Directions
- Marinate the chicken breast with 1/2 tsp salt and 1/2 tsp pepper for about 20 minutes
- Heat a pan to medium heat, add 1 tbsp olive oil. Add the chicken breast and cook for 5 minutes per side till the chicken gets golden brown. Set aside on a plate and cover with foil
- In the same pan, melt the butter. Brown the finely diced onion for 7-8 minutes. Add the mushrooms to the pan and let them cook down for 5 minutes
- Add red chilli flakes, 1/2 tsp salt and cook for another 4-5 minutes
- Add the champagne and reduce the heat. Cook for 3-4 minutes till it starts to gently bubble
- Mix the milk and cornstarch in a small bowl and add it to the pan, while stirring the mushroom sauce continuously
- Cook for about 8-10 minutes till the starts to boil and thicken
- Adjust salt and pepper. Let it cook to the sauce consistency you like – it do another 2-3 minutes
- Mix in the parsley and serve!
My Tuck Box 
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