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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.