Rich and Creamy Champagne Chicken in 30 Minutes
Creamy champagne chicken with onions and mushrooms. Served with tagliatelle pasta and parsley.
Ingredients
- 1 tbsp Olive oil
- 2 Chicken breasts (cut in half horizontally- to make 4 fillets)
- 100g Mushrooms (sliced)
- 1 Onion (sliced)
- 1 tbsp Butter
- 1 cup Champagne (or sparkling white wine)
- 50ml Chicken stock
- 1/2 cup Double cream
- 200g Tagliatelle pasta
- Parsley
Instructions
- Heat the oil in a large frying pan to medium-high. Season the chicken with salt and pepper to taste. Add the chicken to the pan and cook for 3-5 minutes each side until golden brown and cooked through. Remove from the pan and set aside.
- Add the mushrooms and onions to the same pan and add the butter. Cook for 5 minutes, stirring frequently. Set aside. Cook the tagilatelle pasta according to packet instructions (around 7-10 minutes). Drain but keep a splash of pasta water to add to the sauce.
- Meanwhile, in a large saucepan add the champagne and chicken stock and cook on medium-high for 6-8 minutes. Add the chicken, mushrooms, onions and double cream and lower the heat to medium. Season with salt and pepper to taste. Cook for 2-3 minutes until warmed through. Add the pasta and a splash of pasta water and stir through until well coated. Serve immediately, top with parsley, and enjoy.