Champagne Chicken Recipe
Easy and elegant, this chicken is smothered in a creamy champagne sauce with mushrooms
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all purpose flour
- 2 tsp. salt
- 1 tsp. pepper
- 1 stick salted butter
- 1/2 lb. button mushrooms cleaned and sliced
- 1/2 cup flat leaf parsley roughly chopped
- 1 cup heavy cream
- 1/4 cup Champagne
Instructions
- Slice each chicken breast in half to make two thinner cutlets of even thickness. You should end up with a total of 8 thin pieces of chicken.
- In a shallow bowl, combine flour, salt and pepper. In a large skillet, melt butter over medium low heat. Dredge chicken breasts in flour mixture and brown in the pan, 3-4 minutes per side. Make the chicken in batches if necessary. Add the mushrooms, cover and simmer for 10 minutes.
- Add the cream and simmer, uncovered, for an additional 10 minutes. Transfer chicken breasts to a warm platter.
- Add the champagne to the pan and bring to a rapid boil over medium-high heat, whisking any browned bits off the bottom of the pan. Lower heat and allow sauce to reduce until creamy.
- Place the chicken and mushrooms on a serving plate. Pour sauce over the chicken breasts. Garnish with fresh parsley.
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