I got this original recipe from a friend when we were in Michigan in 2006. It was ALL the rage there several years before, but I’d never heard of it. I was pleasantly surprised by how much I enjoyed it.
Ironically there are some on the internet claiming they invented it in 2016 which is blatantly not true. They “borrowed” the name and changed the ingredients a bit, but it is significantly different. Below I have an updated version I created giving it a more Italian flair and using a more “on hand” ingredient of white wine because I almost never have champagne on hand. 😀
4 skinless, boneless chicken breast halves
1/4 cup Wondra flour for dredging
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne
Prepared noodles
- Generously salt and pepper each breast.
- Lightly dredge chicken breasts with WONDRA flour
- In a large skillet, lightly brown chicken breasts to a nice golden brown in oil.
- Once browned on both sides, add onions, mushrooms and champagne.
- Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
- Pour cream into skillet.
- Simmer about 5 minutes, until slightly thickened.
- Pour sauce over chicken breasts. Serve.
MARRY ME CHICKEN – UPDATED with an ITALIAN flair
4 skinless, boneless chicken breast halves
2 ounces marinated sun dried tomatoes, drained WELL and blotted dry
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
2 tablespoons AVOCADO oil
2 1/2 cups fresh sliced mushrooms (optional)
1 1/2 cups FRESH baby spinach (optional)
1 bunch green onions, thinly sliced
2 cups heavy cream
1 cup champagne (see notes)
Prepared noodles
- Generously season each breast.
- Heat oil in large skillet.
- Lightly brown chicken breasts 2 minutes to a nice golden brown.
- Flip chicken, add onions, garlic, sun dried tomatoes, mushrooms if using and champagne.
- Cook over medium heat to a SLOW boil, for 20 minutes until chicken is tender.
- Pour cream and spinach (if using) into skillet.
- Simmer about 5 minutes, until slightly thickened.
- Serve with prepared noodles.
- Spoon sauce over chicken breasts. Serve immediately.
NOTE** For a twist I will sometimes use a flavored Moscato instead of champagne.