Champagne Chicken

I picked up some Champagne at a tasting this weekend, so I scrubbed the internet for a recipe to try it with. This was a great chicken recipe. I "doctored up" the sauce with minced onion, garlic, salt and pepper. I also thicken up the sauce by adding a tablespoon of flour with some of the sauce in a separate cup, and then added back into the sauce mixture in the pan. I served it with basmati rice cooked in chicken broth.

Serves: 4

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.