Champagne chicken

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  • Ready in: 20 Mins
  • Serves: 2
  • Complexity: medium
  • Origin: Main Courses
Champagne chicken


  • 2 chicken fillets
  • Knob of butter
  • Olive oil
  • Chicken stock
  • 1 piece of fresh pineapple
  • 1 glass of champagne
  • 1 glass of cream
  • Salt, freshly ground black pepper
  • A good pinch of nutmeg


  1. Slice 2 chicken fillets into strips and fry in a pan in butter and olive oil until browned. Pour in just enough stock to barely cover the meat. Simmer for about 15 minutes until cooked. While the chicken is cooking, cut a piece of fresh pineapple into chunks or slices. Add in about a glass of champagne and a glass of cream, stir and then add salt, freshly ground black pepper and a good pinch of nutmeg. Bring to the boil, add the pineapple and simmer until sauce thickens. You may need to use cornflour to thicken. Serve with a small amount of basmati rice.



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