Champagne Chicken
Description
A simple chicken saute coated in a sophisticated champagne-mushroom cream. Ideal for entertaining.
Ingredients
•
4 skinless, boneless chicken breast halves
•
1/4 cup all-purpose flour for dusting
•
1 teaspoon salt
•
1 teaspoon ground black pepper
•
2 tablespoons olive oil
•
2 1/2 cups fresh sliced mushrooms
•
2 cups heavy cream
•
1 cup champagne
Directions
1
Lightly dust chicken breasts with flour and a little salt and pepper.
2
In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
3
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.