Carrabba’s Champagne Chicken

Carrabba’s Champagne Chicken – pan sautéed chicken in a champagne cream sauce – so delicious! Ready in minutes! Great for New Year’s!
Carrabba's Champagne Chicken - pan sautéed chicken in a champagne cream sauce - so delicious! Ready in minutes! Great for New Year's!

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 some crusty bread and our version of Carrabba’s bread dip.

Carrabba's Champagne Chicken - pan sautéed chicken in a champagne cream sauce - so delicious! Ready in minutes! Great for New Year's!

Carrabba's Champagne Chicken - pan sautéed chicken in a champagne cream sauce - so delicious! Ready in minutes! Great for New Year's!

Yield: serves 4

Carrabba’s Champagne Chicken

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

  • 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

instructions:

  1. 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.
  2. 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.
  3. 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.

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Comments

  1. 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!

  2. 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

  3. OMG totally giving this a try this weekend. Was looking for a creamy chicken comfort food dinner, and I found it. New follower 🙂

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