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French-inspired·Main

Champagne Chicken with Mushrooms

A sophisticated yet accessible pan-seared chicken dish featuring a rich, velvety sauce made with dry sparkling wine, sautéed mushrooms, and a touch of balsamic vinegar for a perfect balance of sweet and savory.

Prep

15m

Cook

35m

Total

50m

Serves

4

Method

  1. 01

    Season both sides of the chicken breasts generously with kosher salt, black pepper, and cayenne. Heat olive oil in a large, deep skillet over high heat and brown the chicken for 3-4 minutes per side. Remove the chicken to a plate (it will not be cooked through).

    Step 1
    Watch · 0:38
  2. 02

    In the same pan over medium-high heat, melt the butter and add the sliced mushrooms with a pinch of salt. Cook until the mushrooms release their moisture and develop a deep brown color, scraping the bottom of the pan to release the chicken drippings.

    Step 2
    Watch · 3:25
  3. 03

    Add the diced shallots and minced garlic to the mushrooms. Sauté for 3-4 minutes until the shallots are translucent. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.

    Step 3
    Watch · 4:04
  4. 04

    Pour in the dry sparkling wine. Stir and scrape the bottom of the pan to deglaze. Simmer over medium-high heat for a few minutes until the liquid reduces by half and begins to thicken.

    Step 4
    Watch · 5:20
  5. 05

    Stir in the tomato paste, fresh thyme leaves, chicken broth, and heavy cream. Bring the sauce to a simmer and cook for about 10 minutes, or until the sauce is thick enough to coat the back of a spoon.

    Step 5
    Watch · 7:12
  6. 06

    Reduce heat to low and stir in the aged balsamic vinegar. Return the chicken breasts and any accumulated juices back into the skillet.

    Step 6
    Watch · 9:12
  7. 07

    Simmer the chicken in the sauce over medium-low heat, flipping and basting frequently, until the internal temperature reaches 150°F (65°C) for a juicy finish (or 165°F per government guidelines). Garnish with additional fresh thyme and serve.

    Step 7
    Watch · 10:30

From Chef John

  • “Champagne problems need champagne solutions, which sometimes is actually champagne.”
  • “You are, after all, the Taylor Swift of whether the sauce needs a lift.”
  • “Time is not going to work, but internal temperature will.”