Chicken in Champagne and Mushroom SauceFrom peetabear 8 years ago
- 1/4 cup (50 mL) all purpose flour shopping list
- 1/2 tsp. (2 mL) salt shopping list
- 1/4 tsp. (1 mL) black pepper shopping list
- 2 tbsp. (30 mL) olive oil shopping list
- 4 skinless, boneless chicken breasts (about 6 oz/170 g each) shopping list
- 1 tbsp. (15 mL) butter shopping list
- 3 cups (750 mL) sliced mushrooms shopping list
- 1 cup (250 mL) champagne (or other sparkling white wine) shopping list
- 1 cup (250 mL) whipping cream shopping list
How to make it
- In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes per side. (You may have to do this in two batches.) The chicken should be browned but not cooked through. Remove to a plate.
- Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened -- 6 to 8 minutes.
- Serve immediately with crusty bread or steamed rice to soak up the sauce.
People Who Like This Dish 7
The Cookpeetabear Mid-hudson Valley, NY
The Rating5 people
I love how simple the seasonings are. When you are doing a Champagne butter sauce.. with whipping cream?? Not much need to add anything else....;-)~ It sounds very tasty.. Jimjimrug1 in Peoria loved it
Wow peeta i love it sounds really good with the champagne and butter ....yummmm
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
Wow, champagne in the sauce, how neat and yummy sounding is that!juels in Clayton loved it