Chicken Breasts in Champagne

I have had this recipe marked in the cookbook for ages...guess I hadn't marked it in an obvious way as I just ran across it again and this time there were mushrooms and champagne in the frig and chicken in the freezer!  The recipe comes from a great little cookbook that my sister-in-law gave me a number of years ago.  I have used it well...the pages are starting to pop loose from the binding and it has a few splashes here and there along with some dog-eared pages and flags along the edges.  It isn't a cookbook with shiny pages and elegant is just a cookbook filled with wonderful recipes, simple recipes with great flavor!  The cookbook I used is Cooking with Annemarie, by Annemarie Huste.  AnneMarie was Jackie O's cook in the sixties.  Can you imagine cooking for kings, queens and dignitaries?  What pressure to always have wonderful menus prepared...well, as I have said before, "If it is good enough for Jackie O, it is good enough for me!"  :-)

Annemarie was also editor for Gourmet Magazine, a cook on TV before it was so very popular, and she runs a cooking school.    The cookbook isn't in print any longer but there are a few used copies out there...

Chicken Breasts in Champagne
Adapted from Cooking with Annemarie

Serves 6

3 whole chicken breasts, boned, skinned and cut in half (I only used two breasts and I pounded them to about 1/2 inch thickness.)
Juice of 1 lemon
1 tsp thyme
Salt and pepper to taste
4 Tbsp butter
1 Tbsp vegetable oil
1/2 cup shallots, finely chopped
2 cups fresh mushrooms, thinly sliced
1/2 cup champagne
1/2 cup chicken  broth, double strength (I used chicken stock and added a tsp of bouillon granules.)
2 Tbsp parsley, finely chopped
1 tsp all-purpose flour mixed with
1 tsp butter

Sprinkle the chicken with lemon juice and thyme and let marinate for 5 minutes.   Then season with salt and pepper.

In a heavy sauteing pan, heat the butter and oil and brown the chicken breasts on both sides.  Remove from the pan and put aside.  Add the shallots and mushrooms to the pan and saute for about 4 minutes, stirring constantly.  Then add the champagne and chicken broth; simmer this sauce for 10 minutes.  Add the parsley and thicken sauce with the flour and butter mixture.

Note:  I Prepared fewer chicken breasts and pounded them but I did not adjust the other amounts.  I wanted lots of mushrooms and sauce per serving...


I served the chicken with Wine Lover's Rice.  You may get that recipe here.  I usually adjust the seasoning to meet our is a favorite at our house.

I am sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.


  1. That looks wonderful. I make something very similar.


  2. I have no leftover Champagne but I do have Prosecco. This does sound great.

  3. If it's good enough for Jackie O-it's good enough for me too:@) Looks like a great dinner!

  4. Kate, this looks so good! I'm going to have to try it! You wanted to start up a genealogy blog, we can chat via email . . . mine is: ginisology at gmail dot com. I would be more than happy to help in anyway I can and we can get you going!

  5. This looks so delicious and I love the rice recipe, that I really have to try ASAP!

  6. This looks fabulous! AnneMarie sounds like the kind of person it would be fun to know and think of the stories she could tell. I don't think I've ever used champagne for cooking. That's about to change...

  7. This looks fantastic Kathy and must be tried along with the Wine Lovers Rice. We like your more sauce plan as well.

  8. This looks very good. Never tried with Champagne. I did it with white wine. So good too :)

  9. Your meal is scrumptious looking, Kate. I like to pound the chicken too as it evens out the thickness a little bit so the breast cooks more evenly. I know I would want more sauce as well. Sometimes I enjoy that more than I do the chicken.

  10. Yum, yum, yum! This looks just fabulous and with Champagne, wow, I know the flavor is amazing!


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