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Jon Skarin's Champagne Chicken

Jon Skarin's Champagne Chicken
Recipe Date:
January 18, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 4 boneless, skinless chicken breasts
  • 4 tbsps salted butter, divided
  • 1 cup Vidalia onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup Champagne or sparkling wine
  • 3/4 cup chicken broth - low sodium
  • 1/3 cup fresh lemon juice
  • 1 1/4 cups heavy whipping cream
  • 2 tbsps fresh chives, chopped for garnish
  • 1 Angel hair pasta

Season the chicken with salt & pepper.

In a large skillet over medium heat, melt 2 tablespoons of butter and add the olive oil.

When the butter and oil are hot and beginning to brown, add the chicken and cook for 3 minutes per side.

Remove chicken from pan, and put in a warm (180 degree) oven covered in aluminum foil.

Add remaining 2 tablespoons of butter to the pan.  Saute onion until soft and translucent.  Add garlic and cook for 1-2 minutes, stirring frequently.

Deglaze pan with champagne, whisking/scraping brown bits from bottom of pan.  Whisk-in chicken broth and lemon juice.

Cook until reduced and mixture forms a thick glaze.

Whisk-in heavy cream, bring to a boil, reduce heat and simmer for 8 minutes until sauce thickens.

Cook angel hair pasta according to box.

Return chicken to pan for 1-2 minutes per side to cook through.

Serve chicken and sauce over angel hair.  Garnish with fresh chives.

Salt & pepper to taste