Cleveland Cooks: Champagne Chicken

Cleveland Cooks: Champagne Chicken

CLEVELAND, OH (WOIO) - Creekside in Brecksville shared a recipe for Champagne Chicken.


  • 3 oz. olive oil
  • Four lightly floured (4 oz.) boneless skinless chicken breasts
  • 10 oz. sliced zucchini
  • 6 oz. canned artichokes
  • 3 oz. sun dried tomatoes
  • 2 tbs. garlic
  • 1 oz. flour
  • 4 oz. champagne
  • 8 oz. chicken stock
  • 4 oz. heavy cream
  • Ohio City spinach linguine


  • Heat olive oil in sauté pan. Lightly flour chicken and place in sauté pan.
  • Cook chicken until the edges turn brown, then flip chicken.
  • Add zucchini and artichokes. Cook for roughly 2-3 minutes
  • Add sun dried tomatoes and garlic. Cook for another 1-2 minutes.
  • Add flour and stir to make roux.
  • Add champagne and deglaze (this will take about 30 seconds).
  • Add 8 oz. chicken stock and bring to simmer.
  • Add heavy cream and bring to boil, once boiling turn burner off.
  • Serve chicken over Ohio City spinach linguine and top with sauce.

Copyright 2018 WOIO. All rights reserved.