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Chicken Breasts in Champagne RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.


4 whole chicken breasts, boned and skinned
1/3 cup all purpose flour
1 tsp. salt
1/8 tsp. pepper
4 Tblsp. butter
2 Tblsp. olive oil
1 1/2 cups of a good champagne
1 cup heavy cream
Sautéed mushrooms

  • Flatten the breasts with the palm of your hand.
  • Combine the flour, salt, pepper and dust breasts on both sides.
  • Sauté full side down in butter and oil for 5 minutes, shaking the pan to prevent sticking.
  • Turn the chicken and add the champagne.
  • Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
  • Remove the chicken to a heated serving platter and keep warm.
  • Add the cream to the pan juices and cook until thickened.
  • Add mushrooms that have been sautéed in butter, and drained.
  • Pour sauce over the chicken and serve.

Serves 4

Shirley Cline