Champagne Chicken with Baby Portobello Mushrooms


by: Carrie's Experimental Kitchen

The chicken was delicious and tender and the Portobello mushrooms and sweet champagne gave it a wonderful flavor.


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serves: 6

3 large Boneless Chicken Breasts,

10 oz Baby Portobello Mushrooms, packaged, halved

1 Scallion, chopped

1 clove Garlic, minced

1 cup + 2 Tbsp All-Purpose Flour

1/4 tsp Fresh Ground Black Pepper

2 tbsp Butter

1/4 c Extra Virgin Olive Oil

1 c Sweet Champagne (like Asti)

1 c Low-Sodium Chicken Broth

Nutrition Facts
Champagne Chicken with Baby Portobello Mushrooms

Servings Per Recipe: 6

Amount per Serving

Calories: 399

  • Total Fat: 16.6 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 85.8 mg
  • Sodium: 188.7 mg
  • Total Carbs: 25.6 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 1.4 g
  • Protein: 29.8 g

how is this calculated?

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1.  Rinse your chicken and trim any visible fat. Then slice the chicken horizontally into 1/4" thick pieces (approx. 7-9 pieces) and pound with a meat mallet until pieces are uniform in thickness. In a bowl, mix together 1 cup of the flour and pepper.

2.  Dredge the chicken in the flour. Heat oil and 1 tbsp of butter in a large sauté pan over medium heat.

3.  Add flour-coated chicken and cook 2-3 minutes per side until they become lightly browned. Place cooked chicken directly in an oven safe baking dish and repeat until all the chicken is cooked through.

4.  Drain the grease from your pan but do not wipe clean (leaving the bits in the bottom). Add the remaining 1 tbsp. butter along with the mushrooms, scallions and garlic. Sauté until the mushrooms have softened and add the remaining 2 tbsp. flour; mix well.

5.  Next, deglaze the pan with your champagne and chicken broth and stir until the sauce becomes slightly thickened. Pour mixture over the cooked chicken and bake at 350°F for 15-20 minutes.

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