Can I swap the Champagne?

You can include dry white wines such as Sauvignon Blanc or Pinot Grigio. Nonalcoholic options include high-quality chicken broth and a small amount of white wine vinegar. Avoid sweet sparkling wines, including Asti Spumante and Prosecco, because they can add sweetness to your dish.

Do I need to flour the chicken?

It is optional, but I do this. The breading helps to brown and thicken the sauce as the cutlets cook in the pan.

How do I store and reheat leftovers?

Refrigerate leftover chicken and other foods for up to 3 days in a sealed container. Reheat the chicken and sauce in a pan over low heat. Add about 15ml of chicken stock or water to the pan to help reheat and moisten the sauce.

Why did my cream sauce curdle?

Cold, low-fat dairy products are likely the cause. This recipe uses heavy cream instead of milk or half-and-half. Let the heavy cream sit at room temperature for 20 minutes before adding it to the Champagne reduction. Pour the heavy cream into the Champagne reduction slowly while you whisk. Add the heavy cream to the Champagne reduction after it has reduced by half. Do not add it to the Champagne reduction before it has reduced by half.

Can I freeze Champagne chicken?

Freezing is not recommended. Freezing the cream sauce will cause it to separate when thawed.

Champagne Chicken with Shallot Cream Sauce

By Jonah PikeOct 29, 2026

15 min

Prep

25 min

Cook

40 min

Total

Servings

Medium

Level

Jump to recipe

I prepare champagne chicken to add flavor and presentation to a pre-made chicken dish. Champagne chicken includes four chicken cutlets fried with a deep crust and a white sauce with sautéed shallots and parsley. The entire dish is carried from the skillet to the table. Shallots are difficult to detect in the white sauce.

Champagne Chicken with Shallot Cream Sauce

I start by patting the cutlets dry and dusting them with flour to promote browning of the crust and sauce coating later. I use my largest stainless-steel pan and cook the cutlets in batches if they won't sit without touching.

The pan should bubble vigorously when you add the chicken. Cook the cutlets without turning 4 to 5 minutes per side. Turn out the cutlets when the coating is dark golden brown. Scrape any browned bits from the pan using a wooden spoon and cook with translucent shallots while the Champagne reduces by half.

Add cream to the cooking liquid slowly, stirring, and cook until the sauce is thick enough to coat the chicken or cutlets. I recommend using a shallow serving dish for this recipe. The chicken will be served in a pool of sauce in the dish, with parsley on top.

Why we keep this one around

It feeds four people and looks right for a romantic date or holiday gathering.
The chicken is cooked in the same pan, including the sauce at the end.
Thin cutlets cook evenly and are browned on the outside because of their large surface area.
Dry Brut keeps the sauce savory, as do shallots in the blond cream sauce.
Discard leftover spaghetti sauce if you need more spaghetti to serve.
It looks polished in a shallow pan. The method is similar to cooking on the stove.

Instructions

Pat the chicken cutlets completely dry with paper towels.

Season both sides of the chicken with the kosher salt and freshly cracked black pepper.

Put the flour in a shallow dish, then lightly dredge each cutlet and shake off the excess.

Heat the olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat until the butter foams and lightly sizzles.

Sear the cutlets undisturbed for 4-5 minutes per side, until a deep golden-brown crust forms.

Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium-low and melt the remaining 2 tbsp (28g) butter in the skillet.

Cook the minced shallots, stirring continuously for 2-3 minutes, until completely translucent.

Pour in the dry Champagne, scrape the browned bits from the pan with a wooden spoon, and let the liquid reduce by half.

Slowly whisk in the heavy cream and gently simmer for 3-4 minutes, until the sauce thickens.

Return the chicken and any juices to the skillet, then simmer in the sauce for 2 minutes. Garnish with parsley.

FAQ

I've served it with al dente linguine and other pasta sides, as well as mashed potatoes and other starchy sides that will soak up the sauce. Other side options include winter vegetable casserole and Mediterranean orzo and bean salad. Other main dishes to serve with it include Cajun steak pasta.

1 / 2

Dinner Chicken Special Occasions Stovetop

Champagne Chicken with Shallot Cream Sauce

Name: Champagne Chicken with Shallot Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breasts (about 450g, sliced in half horizontally to make 4 cutlets); 1/4 cup all-purpose flour (30g, for lightly dredging); 2 tbsp olive oil (30ml); 3 tbsp unsalted butter (42g, divided); 1 tsp kosher salt (6g); 1/2 tsp black pepper (1.5g, freshly cracked); 1/4 cup shallots (40g, very finely minced); 3/4 cup dry Champagne or Brut (180ml); 1 cup heavy cream (240ml, room temperature); 2 tbsp fresh parsley (8g, finely minced, for garnish)

By Jonah PikeOct 29, 2026

15 min

Prep

25 min

Cook

40 min

Total

Servings

Medium

Level

Jump to recipe

Why we keep this one around

It feeds four people and looks right for a romantic date or holiday gathering.
The chicken is cooked in the same pan, including the sauce at the end.
Thin cutlets cook evenly and are browned on the outside because of their large surface area.
Dry Brut keeps the sauce savory, as do shallots in the blond cream sauce.
Discard leftover spaghetti sauce if you need more spaghetti to serve.
It looks polished in a shallow pan. The method is similar to cooking on the stove.

Ingredients

Servings4

•1 lb boneless, skinless chicken breasts (about 450g, sliced in half horizontally to make 4 cutlets)
•¼ cup all-purpose flour (30g, for lightly dredging)
•2 tbsp olive oil (30ml)
•3 tbsp unsalted butter (42g, divided)
•1 tsp kosher salt (6g)
•½ tsp black pepper (1.5g, freshly cracked)
•¼ cup shallots (40g, very finely minced)
•¾ cup dry Champagne or Brut (180ml)
•1 cup heavy cream (240ml, room temperature)
•2 tbsp fresh parsley (8g, finely minced, for garnish)

Instructions

1
Pat the chicken cutlets completely dry with paper towels.
2
Season both sides of the chicken with the kosher salt and freshly cracked black pepper.
3
Put the flour in a shallow dish, then lightly dredge each cutlet and shake off the excess.
4
Heat the olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat until the butter foams and lightly sizzles.
5
Sear the cutlets undisturbed for 4-5 minutes per side, until a deep golden-brown crust forms.
6
Remove the chicken from the skillet and set it aside on a plate.
7
Reduce the heat to medium-low and melt the remaining 2 tbsp (28g) butter in the skillet.
8
Cook the minced shallots, stirring continuously for 2-3 minutes, until completely translucent.
9
Pour in the dry Champagne, scrape the browned bits from the pan with a wooden spoon, and let the liquid reduce by half.
10
Slowly whisk in the heavy cream and gently simmer for 3-4 minutes, until the sauce thickens.
11
Return the chicken and any juices to the skillet, then simmer in the sauce for 2 minutes. Garnish with parsley.