Chicken fillet in creamy champagne sauce

Chicken fillet in creamy champagne sauce


  1. Skinless boneless chicken breast 1 piece
  2. Vegetable oil 3 tablespoons
  3. Dill green 1 bunch
  4. Leek (white part) 1 piece
  5. Fresh champignons 200 grams
  6. Chicken broth 250 milliliters
  7. Champagne 150 milliliters
  8. Sour cream 150 milliliters
  9. Wheat flour optional
  • Main ingredients: Chicken, Mushrooms, Champagne


Frying pan, plate, spatula, cutting board.


Step 1: prepare the ingredients.

Wash, dry and cut chicken fillets in thin strips. Cut the washed mushrooms into thin slices. Chop the leek with rings. And chop the dill very finely.

Step 2: fry the chicken.

Roll the chicken thoroughly in flour, and then fry in two tablespoons of vegetable oil. Fry until cooked over medium heat. Chicken fillet is cooked quickly so frying takes literally 5-7 minutes.

Step 3: prepare the sauce.

In another pan, heat the remaining oil and fry the onion in it until soft, then add the mushrooms and dill. Pour in chicken stock and cook until soft mushrooms over medium heat.

When the mushrooms are ready, add chicken and champagne to the pan to them. Give 5 minutes boil, then add sour cream and cook more 5 minutesso that the sauce thickens.
At the end, pepper and salt if necessary.

Step 4: Serve the chicken in a creamy champagne sauce.

Serve chicken in creamy sauce with champagne and serve hot. Fine and light meal for dinner! Very tasty and tender.
Enjoy your meal!