 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Elegant and easy. Serve over hot rice. 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.
|
|