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Pink Champagne Cream Chicken

Pink Champagne Cream Chicken

Course Main Course
Cuisine American
Keyword Chicken Breast Recipes, chicken dinner, Christmas Dinner Recipe, New Year's Eve recipe, pink champagne chicken, pink champagne cream
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 lb spinach noodles
  • 4 chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 shallots
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pink champagne
  • 1 cup cream
  • 3/4 cup chicken broth
  • 2 tablespoons cornstarch
  • Rosemary for garnish

Instructions

  1. Cook the noodles in plenty of boiling salted water.
  2. Drain and set aside in a warm place.
  3. Cut the chicken breasts in half lengthwise.
  4. Season both sides with salt and pepper. Set aside.
  5. Peel and dice the shallots.
  6. Heat the oil in a large skillet
  7. Cook the chicken in the oil. Transfer to a dish. Cover with foil. Set aside.
  8. Add the shallots to the pan.
  9. Sauté until transparent.
  10. Deglaze the pan with the champagne.
  11. Stir in the cream and chicken broth.
  12. Bring to a boil. Turn down the heat. Simmer for 5 minutes.
  13. Mix the cornstarch with 2 tablespoons of the sauce and whisk it back into the pan.
  14. Bring to the boil while whisking.
  15. Season with salt and pepper to taste.
  16. When the sauce has thickened, add the chicken back to the pan. Coat it with the sauce.
  17. Cook for another 1-2 minutes
  18. Transfer to a platter. Garnish with rosemary, and serve over the noodles.