Champagne Chicken

Champagne Chicken
  • 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


  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.

03/31/2017
Champagne Chicken, recipe PT15M PT1H 5 455 calories

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