Champagne Chicken Worth Licking the Plate For!

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then dredge them lightly in flour and shake off the excess.
3. Heat the clarified butter or oil in an ovenproof frying pan to about 365°F (185°C). Place the chicken smooth side down and sear until golden, then turn and sear the other side.
4. Move the pan to the oven and roast until the chicken reaches an internal temperature of about 155–160°F (68–71°C), usually 15 to 20 minutes depending on thickness.
5. Rest the chicken on a plate while you make the sauce. It will rise to about 165°F (74°C) as it rests.
6. Melt the butter in a separate pan over medium-high heat. Add the mushrooms, season lightly with salt and pepper, and sauté until they release their water and most of it has evaporated.
7. Add the shallot and cook gently until soft and fragrant, then stir in the tarragon.
8. Add the Champagne and bring to a boil. Reduce by at least half, or further if needed, until it no longer tastes raw.
9. Add the chicken stock and then the cream. Bring to a gentle boil and reduce slightly.
10. Whisk in enough cooked roux, a little at a time, until the sauce coats a spoon. Use cornstarch, arrowroot, tapioca starch or potato starch instead if you have no roux.
11. Lower the heat, stir in the Dijon mustard and grated Parmigiano-Reggiano, and let the cheese melt. Taste and adjust the mustard, salt, pepper, cream and cheese.
12. Turn off the heat and whisk in the final tablespoon of butter until smooth and glossy. Do not boil the sauce after this.
13. Slice the rested chicken just before serving, spoon the sauce over or beside it, and serve.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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