Champagne Chicken is a delicious and elegant dish featuring tender chicken breasts cooked in a creamy champagne sauce, perfect for elevating your dinner.
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and bubbling, add the chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped shallots and sauté for about 2-3 minutes until they are soft and translucent.
Carefully pour in the champagne, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the champagne to simmer for about 3-4 minutes until it reduces slightly.
Stir in the heavy cream, Dijon mustard, and garlic powder. Let the sauce simmer for another 5 minutes, stirring occasionally, until it thickens.
Return the cooked chicken to the skillet, coating it with the sauce. Let it simmer for an additional 2-3 minutes to heat through.
Serve the chicken topped with the creamy champagne sauce and garnish with fresh parsley.
Notes
For a lighter version, substitute the heavy cream with half-and-half or a non-dairy cream alternative.
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.