Champagne Chicken (Edit recipe)

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Years ago, I was a chef at a restaurant, and one of my menu items was this champagne chicken. It was a favorite among the staff and customers, and I wanted to recreate a gluten-free version for the blog. It had been years since I made this dish, and I had lost my notes on how to cook the recipes, so I was nervous it might not turn out the way I remembered, but it came out perfectly. If you can tolerate gluten, dredge the chicken breasts in all-purpose flour and use your favorite noodles. This isn't one of my healthy recipes, but it is something so delicious I had to share it. Hopefully, you love it as well.

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	802
Fat:	35 g
Carbohydrates:	53 g
Protein:	42 g
Cholesterol:	207 g
Sodium:	1280 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Breasts, about 4 small breasts
0.5 cup Paleo Baking Flour - Bob's Red Mill
8 cloves Garlic, minced
2 tsp Sea Salt
0.5 tsp Black Pepper
1 Tbsp fresh Thyme
0.5 cup Chicken Broth
2 cups Champagne, brut
1 cup Heavy Cream (Whipping Cream)
8 oz Gluten Free Penne Rigate (Jovial)
2 Tbsp Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sprinkle the chicken breasts with 1 teaspoon sea salt and ½ teaspoon pepper. Add the paleo flour blend to a bowl and dredge each chicken breast in the flour. Set the breaded chicken aside.
In a large skillet on medium heat, add the avocado oil. Once the oil is hot, add the chicken and sear it until it is golden brown. Flip the chicken and sear the other side. Once both sides are golden brown, remove the chicken from the pan and set it aside.
Add the garlic to the pan and sauté for about 30 seconds, stirring to keep the garlic from burning. Add the champagne, chicken broth, and thyme. Bring to boil and continue boiling until the liquid is reduced by half, about 7-10 minutes.
Add the heavy cream, 1 teaspoon of sea salt, and the seared chicken breast to the pan and simmer until the sauce is thick and the chicken is cooked through about 12-17 minutes. The sauce should be thick enough to coat a spoon. Be careful not to reduce the sauce too much, or it will break.
While the chicken and sauce are simmering, cook the noodles according to the package directions.
Serve the chicken and champagne cream sauce over the noodles.