How to make it

  • Combine peeled shrimp, lemon juice, salt and pepper. Set aside.
  • In large skillet, melt butter.
  • Add chicken breasts and brown on both sides and cook until chicken juices run clear.
  • Remove from skillet and keep warm (I put them in a 250 degree oven).
  • Add mushrooms and onion to skillet and saute until mushrooms and onion are softened. (You may need to add more butter.)
  • Remove and spoon over chicken. Keep warm.
  • Add shrimp and saute just until shrimp turn pink.
  • Divide shrimp over chicken breasts.
  • Whisk together chicken stock and flour. Add to skillet.
  • Whisk over medium heat until thickened.
  • Add half and half and Champagne. Cook until heated through.
  • Divide pasta over 4 dinner plates.
  • Top with chicken and mushrooms and shrimp.
  • Spoon sauce over.
  • Garnish with fresh parsley and pass the remaining Champagne.

Reviews & Comments 3

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    " It was excellent "
    kochhexe ate it and said...
    woweeee! yes, definitely sublime - debra47 chose the right word! i have been looking for a new recipe for chicken where i could use the champagne or Riesling Sekt i frequently have left over - and i was getting tired of my own! wonderful! thank you for sharing - definitely worth the 5!!!
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  • debra47 10 years ago
    Recipe sounds sublime!
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  • jaie 10 years ago
    OOOHHH does this sound wonderful.I have bookmarked it to make for company. Thanks for the post.
    Was this review helpful? Yes Flag

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