Home    About Me    Recipes by Photo    Tailgating Recipes    Meow Monday    Travel    
Never Miss a Post! Subscribe to our Mailing List. Enter email:

Friday, January 13, 2012

Carrabba's Champagne Chicken


I saw a commercial for Carrabba's new Champagne Chicken dish and it looked delicious.  I stumbled across the recipe on our local Fox station's website and decided to give it a try.  I did make a couple of changes to the original recipe.  I used some red pepper flakes instead of roasted red peppers, and I left out the crabmeat.  I was going to use crabmeat, but it was too expensive ($12 for a small cup).  I decided to leave it out since it only used a small amount.  This tasted fantastic!  We both thought it was restaurant quality.  Try it this weekend with with some crusty bread and our version of Carrabba's bread dip.






Carrabba's Champagne Chicken
adapted myfoxal.com
(Printable Recipe)

2  Tbsp olive oil
2 Tbsp butter
4 chicken cutlets
1/3 cup flour
2 Tbsp parmesan cheese
salt
pepper
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream (or evaporated milk)
pinch Kosher Salt
pinch Fresh Ground Black Pepper
1/8 tsp red peper flakes
1/4 tsp tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt,  black pepper, red pepper flakes and tarragon.  Heat until sauce thickens to a creamy consistency.  Serve chicken and sauce over angel hair pasta.

Pin It!

post signature

36 comments:

  1. Thanks for posting. I can't wait to try this!

    ReplyDelete
  2. Ahhh this looks amazing! Can't wait to try it.

    ReplyDelete
  3. Sounds good, crab has gotten out of sight!

    ReplyDelete
  4. Super sounding dish, even without the crab, and you took great shots of it.

    ReplyDelete
  5. OMG totally giving this a try this weekend. Was looking for a creamy chicken comfort food dinner, and I found it. New follower :)

    ReplyDelete
  6. I can't affords no Champagne.

    Cans you put up a recipe for Mad Dog 20-20 Chicken insteads ?

    ReplyDelete
    Replies
    1. I would love to take a fellow with your sense humor you fishin I would even cook chicken using MD 20/20
      or champagne.bobbybbc

      Delete
  7. Ooh this has got to be my favorite post of yours now! Looks delicious & so happy to have the famous recipe!!

    xo.Britt The Magnolia Pair

    :)

    ReplyDelete
  8. do you mind if i feature this in my copycat club for Feb/11? will be linked to your site. thanks! it looks SO good!

    ReplyDelete
  9. This sounds and looks delicious!! I too love anything Carrabba's. I did find a recipe for taglianini picchi pacchiu (you reference it on the page with the bread dip). Link is:
    http://www.food.com/recipe/carrabbas-tagliarini-picchi-pacchiu-315874

    ReplyDelete
  10. This looks so delicious,I love it!!!

    ReplyDelete
  11. I have to try this...it looks delicious!!

    ReplyDelete
  12. I have to tell you that I found you this week and am loving your blog! You are so personable and sweet and your recipes are AMAZING! I love how they are not complicated, don't have a lot of weird ingredients and are easy. Thank you for sharing!!! We had your apple dumplings tonight after big bowls of bean soup. I made them with cherry 7up cause that's what I have and YUMMMMMO!!! Thanks!
    Tammy

    ReplyDelete
  13. tt.scraps - cherry 7up on the apple dumplings sounds delicious! I'll have to try that!

    So glad you found the blog and are enjoying the recipes!

    ReplyDelete
  14. I haven't tried the Carrabba's version but yours sounds creamy and great!

    ReplyDelete
  15. What was the amount of roasted red pepper?

    ReplyDelete
  16. YUM!!!! I'm practically licking the screen, this recipe looks so delicious! Thanks for sharing...I think I'll try it without the crab, too...rich enough as is...

    ReplyDelete
  17. Steph - I've been following your blog for a couple months now, and have tried a few of the recipes - love 'em! I'm a fellow B'ham-er, and FYI - I've never been to Carraba's, but made this recipe last night and it was AWESOME! I used thyme instead of tarragon, and it was fantastic. Thanks for the great stuff - can't wait to try more!

    ReplyDelete
  18. I made this tonight and it was DELISH!!! My entire family was wanting more!

    ReplyDelete
  19. This was fabulous. We had it and tried gluten free pasta made with corn I had bought from Trader Joes. So so good a real do-over meal. And I'd like to try it with the crab too.

    ReplyDelete
  20. Thanks for showing up such fabulous information. I have bookmarked you and will remain in line with your new posts. I like this post, keep writing and give informative post...!
    IT Company India

    ReplyDelete
  21. Thanks for showing up such fabulous information. I have bookmarked you and will remain in line with your new posts. I like this post, keep writing and give informative post...!
    IT Company India
    http://www.signinworks.com

    ReplyDelete
  22. My son's girlfriend pinned this on Pinterest and I thought it looked delicious. I made it tonight and it was! I doubled the mushrooms & sauce. Thanks for posting this recipe!

    ReplyDelete
  23. What kind of champagne did you use?

    ReplyDelete
  24. Paige - I like to use Cook's dry champagne

    ReplyDelete
  25. So if I was to use the crab meat how is it applied?

    ReplyDelete
  26. Kim - just toss it in when you make the sauce.

    ReplyDelete
  27. Yum! I like Carrabba's food, but I always feel like their ambiance leaves much to be desired. I'll make this at home and skip the craziness!

    ReplyDelete
  28. We don't drink alchohol or buy it, is there something I could substitute in it for champagne? Would a white cooking wine work or does it really need the bubbly?

    ReplyDelete
  29. You could use chicken broth in place of the champagne.

    ReplyDelete
  30. I cooked this recipe today using vegan cultlets! It was so good. I used white wine instead of champagne! My husband and i loved it!!! Thanks!!

    ReplyDelete
  31. thanks for the recipe. It's my anniversary today and I now know what's for supper
    Thanks again

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...