Chicken Breasts in Champagne Cream Sauce

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Chicken Breasts in Champagne Cream Sauce


  • 2 whole boneless, skinless chicken breasts

  • Salt and pepper to taste

  • 1 shallot, chopped

  • Half a package of fresh sliced button mushrooms

  • 2/3 cup champagne

  • 1/4 cup heavy cream

  • 1/8 teaspoon salt

  • 1 tablespoon butter


1. Heat olive oil in a large skillet over medium high heat. Season chicken liberally with salt and pepper. Add chicken breasts to the pan and cook about 3 minutes on each side, until golden. Remove chicken to a plate; cover and keep warm.

2. Add the shallots and mushrooms to the skillet and cook until shallots are translucent. Pour in champagne and cook over medium high heat until it is reduced by about half. Add the cream and salt and cook until the sauce thickens slightly. Whisk in the butter. Add chicken back to the pan and cover so chicken can finish cooking in the sauce. Arrange chicken on plates and top with the sauce.