Wednesday, January 6, 2016

Carrabba's Champagne Chicken

When I saw this dish on Steph’s site (Plain Chicken) it looked like one we would really enjoy.  I decided to do a search on it just to see if there were more variations and discovered there is a site devoted to Carraba’s copycat recipes - and I’m looking forward to trying others.  Below is the recipe from the copycat site. 

Carrabba's Champagne Chicken
Copycat Recipe - Serves 4

2 tablespoons olive oil
2 tablespoons butter
4 chicken cutlets
1/3 cup flour
2 tablespoons Parmesan cheese
salt and pepper to taste
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream
pinch kosher Salt
pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. 

Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce: Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. 

Whisk in cream, kosher salt,  black pepper, red pepper flakes and tarragon.  Heat until sauce thickens to a creamy consistency.  Serve chicken and sauce over angel hair pasta (we topped with fresh grated Parmesan).

This is my shot and the one from the site.

We thought the dish was very good and a definite keeper with one caution – we like sauce and would make at least 50 percent more sauce than the recipe for four servings.  We made a double sauce recipe with even more mushrooms and used about half of it for the two of us - I added more to mine after the photo.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


1/5/16 meal date


  1. That does sound good, Larry. Thanks for the tip about needing extra sauce.

  2. Larry that sounds like a very tasty chicken dinner, so much you can do with it.

  3. Larry, The chicken looks really tasty...even before the mushrooms...which of course Laurie would love. Take Care, Big Daddy Dave

  4. Mmmm. I think it looks and sounds delicious. I'd like extra sauce too!

  5. I poached up some chicken last night and made a cream sauce, not too dissimilar to yours, but lower calorie. Champagne sounds like a lovely addition.

  6. Sounds great - we love mushrooms and chicken and sauce! Hope your recovery is going well and that your holidays were wonderful!

  7. Looks like a recipe that I'd love too! I agree . . . more sauce is always better! Thanks for sharing this copycat recipe, Larry.

  8. Looks so good Larry. I love your other chicken recipes recently posted also. I have a mustard chicken recipe coming up next week. Glad you continue doing well. Happy New Year to you and Bev.

  9. This really looks delicious. Thanks for the link to the copycat recipe site.

  10. We're big sauce lovers too. When I cut down a dish to serve 2, I always make all of the sauce. Plus, if there is leftover sauce, it's good in eggs for breakfast :)

  11. I'm a fan of chicken cutlets in anything. This looks like a great recipe and dinner party worthy. We had two Carrabas on our end of town and I think I ate there once. Are they still in business? Thanks for sharing Larry and heading over to take a look at that website.

  12. Oh, yes...lots of sauce! Looks divine.

  13. This sounds delicious. I just have to figure out a way to substitute the cream. We have some rainy days coming our way which will keep me RV bound. Perfect opportunity to play in the kitchen.

  14. Happy New Year, Larry! This looks like a wonderful chicken dish and loaded with flavor. I'd have to make more sauce for my husband too :)


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