Jul 14 2026
Restaurants›440 Main›Champagne Chicken Recipe

Champagne Chicken Recipe

Inspired by 440 Main
Time1h
Serves4

Fried Boneless Chicken Breast, Garlic Mashed Potatoes, Sauteed Mushrooms, Champagne Cream Sauce

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Ingredients

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Chicken

Garlic Mashed Potatoes

Sauteed Mushrooms

Champagne Cream Sauce

Method

Chicken Preparation

  1. 1

    Prepare the Chicken

    Begin by seasoning the chicken breasts with salt and black pepper on both sides.

  2. 2

    Bread the Chicken

    Set up a breading station. In one bowl, place flour. In a second bowl, beat the eggs. In a third bowl, place bread crumbs. Dip each chicken breast first in flour, then in egg, and finally in bread crumbs, ensuring they are well coated.

  3. 3

    Fry the Chicken

    In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and fry for 5-7 minutes on each side until golden brown and cooked through. Remove and let rest on a paper towel.

Garlic Mashed Potatoes Preparation

  1. 4

    Cook the Potatoes

    Peel and cut the potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Boil until fork-tender, about 15-20 minutes.

  2. 5

    Prepare Garlic

    While the potatoes are cooking, peel and mince the garlic cloves.

  3. 6

    Mash the Potatoes

    Drain the cooked potatoes and return them to the pot. Add minced garlic, butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Sauteed Mushrooms Preparation

  1. 7

    Cook the Mushrooms

    In a skillet, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes.

  2. 8

    Add Garlic

    Add minced garlic and season with salt and black pepper. Sauté for another 2-3 minutes until garlic is fragrant.

Champagne Cream Sauce Preparation

  1. 9

    Sauté Shallots

    In the same skillet used for the mushrooms, melt butter over medium heat. Add finely chopped shallots and cook until translucent, about 2-3 minutes.

  2. 10

    Add Champagne

    Pour in the champagne and let it simmer for about 2-3 minutes to reduce slightly.

  3. 11

    Finish the Sauce

    Stir in heavy cream, season with salt and black pepper to taste, and cook until the sauce thickens slightly, about 3-4 minutes.

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