Instant Pot Champagne Chicken
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Instant Pot Champagne Chicken

by | Mar 10, 2019

Instant Pot Champagne Chicken

by | Mar 10, 2019

There are few things worse than moving. All that packing, moving and unpacking is enough to turn your hair gray and chase people with rolling pins. But I kept telling myself this move will all be worth it for the new kitchen alone!

 
So I found it only fitting to christen this new kitchen with a recipe that has a celebratory theme. When we celebrate life, we typically not only drink, but we drink a lovely, bubbly drink we know as Champagne. Of course I had to come up with a dish that has a Champagne-based sauce that would elevate your Instant Pot flavor game to the next level.
 
And folks, I give you a rich, creamy, Champagne sauce that will have you popping your corks all over the place! 
 
Here’s How I Made It! (scroll down for the written recipe): 
 
Begin with some lovely shallots…
 
..and dice ’em up!
 
Then whisk together some flour, salt and pepper in a mixing bowl…
 
…and then take some thinly sliced chicken breasts (about 1/4 – 1/2″ thick as referenced above).
 
Take each slice of chicken…
 
…and completely dredge (coat) on all sides in the flour mixture.
 
Set aside on a plate when done.
 
Now add some olive oil to your Instant Pot and give it some heat.
 
Once heated, in batches, add the chicken and lightly brown on each side.
 
Give it a flip mid-way through!
 
And then remove to a plate when done. The color should look just like this.
 
Repeat the process until all the chicken is lightly browned and then set on a plate
 
Now go back to the pot and add in some butter.
 
Swoosh it around with a mixing spoon, deglazing (scraping) the bottom of the pot to get up any flour remnants from when browning the chicken.
 
Now add in the shallots…
 
…and some crushed garlic..
 
…and sauté for a short time.
 
Now, let’s add in some mushrooms…
 
…and allow them to sauté as well for a few moments (they will absorb all the remaining butter and oil).
 
Now, pour in some chicken broth.
 
And now it’s time get a bottle of some bubble because it’s time to POP that cork (this part is always a little fun/scary)…
 
…and open that Champagne!
 
Pour the Champagne into the pot…
 
…and watch it bubble all majestically and fancily for a moment (we are so bougie today).
 
Now, add in some Italian seasoning…
 
…oregano…
 
…and stir everything together in the pot.
 
Add the chicken back into the pot…
 
…and let it rest on top of the broth.
 
Top it off with some cherry or grape tomatoes…
 
…and a bunch of spinach (but don’t stir it them in – leave as is. It will cook down into nothing). Secure the lid and cook at high pressure.
 
When done, it’ll look like this. (See? I told you the spinach cooks down!)
 
Remove the chicken with some tongs…
 
…and place in a serving dish. Set aside for the time being.
 
Now let’s focus on making this sauce extra astounding. Give the pot some heat.
 
And create a cornstarch slurry to thicken it up a bit. Take equal parts cornstarch…
 
…and water…
 
…and mix together…
 
…until nice and smooth!
 
Once the pot’s bubbling, stir in the slurry…
 
…and it will thicken up perfectly almost immediately. After a moment of bubbling, turn off the heat.
 
Finish it off with some dairy. Add in some Boursin (or cream cheese)…
 
…and stir until totally melded into the sauce.
 
Then add in come cream…
 
…and grated parmesan…
 
…and whisk it in.
 
And folks, just LOOK at this sauce! Fit for the fanciest of people such as yourselves!
 
Smother the chicken in the sauce.
 
Plate it up.
 
Show it off.
 
Try it out.
 
React.
 
Call over a friend, loved one or stranger and give them a try.
 
 
And you they will pop their corks it’s that good! Serve over pasta, rice or veggies if you wish!
 
Enjoy this unforgettably fabulous dish!
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
  • 1.5-2 lbs of chicken breasts, thinly sliced about 1/4″ thick
  • 1/2 cup of flour with a few shakes of salt & pepper, for dredging (coating) the chicken
  • 1/4 cup of extra virgin olive oil
  • 1 tbsp of salted butter
  • 2 large shallots
  • 1 tbsp of crushed garlic
  • 16 oz of baby bella mushrooms, sliced
  • 1/2 cup of a dry champagne or prosecco (just make sure it’s not sweet like a rosé)
  • 3/4 cup chicken broth (3/4 cup of water + 3/4 tsp of Chicken Better Than Bouillon)
  • 1 tsp of Italian seasoning
  • 1 tsp of oregano
  • 8-10 oz of cherry or grape tomatoes
  • 5-8 oz of baby spinach
  • 1.5 tbsp of cornstarch + 1.5 tbsp of water mixed together well to form a slurry
  • 5.2 oz of Boursin cheese (any flavor or use 4 oz of a brick of cream cheese)
  • 1/3 cup of heavy cream or half & half
  • 1 cup of grated parmesan

Have leftover sauce (which is a great bonus as it’s divine)? Awesome! Save it and use the leftovers for a pasta dish or over rice the next day!

I sometimes also like adding a good handful of sun-dried tomatoes when I add in the Boursin!

  1. Dredge (coat) the chicken in flour mixture and set aside
  2. Hit “Sauté” on the Instant Pot and “Adjust” to the “More” setting. Add the olive oil and let it heat for 3 minutes
  3. Add the chicken in batches and lightly brown for about 2 minutes on each side. Remove, set aside and repeat until all chicken is lightly browned.
  4. Then, add the butter to the pot and deglaze (scrape) the bottom of any flour remnants. Add the shallots and garlic and stir for 2 minutes and then add the mushrooms and cook/stir for another 2 minutes. All the excess oil and butter will be absorbed by the mushrooms during this time
  5. Now, add the champagne (or prosecco), chicken broth, Italian seasoning and oregano. Stir and then add the chicken back to the pot. Top off with the cherry tomatoes and the spinach but do not stir these! Just let it rest on top (it will look like there’s a lot of spinach but it cooks down into nothing)
  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes
  7. Quick release when done. Using tongs, remove the chicken to a serving dish, but leave sauce in the pot, and hit “Keep Warm/Cancel” and then hit “Sauté” again to bring the pot to a bubble
  8. Pour in the cornstarch slurry to the mixture right away and stir/whisk in VERY well (we don’t want it bunching up), scraping the bottom of the pan as the sauce will begin to bubble and thicken very quickly. Let it bubble for 1 minute while stirring constantly and then turn the pot off
  9. Lastly, add in Boursin (or cream cheese) and stir until well combined for about a minute or two. Then add in the cream and whisk in the grated parmesan in batches. Ladle the sauce over the chicken in the serving dish
  10. Serve on its own or with pasta, spaghetti squash, rice and/or vegetables
  11. Enjoy!

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