Champagne Chicken and Mushrooms |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Southern Living Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts) |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1/2 cup minced shallot |
2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced |
3 garlic cloves, minced |
2 cups champagne |
2 teaspoons chopped fresh thyme |
1/2 cup whipping cream |
salt |
pepper |
Directions:
1. In a shallow bowl/pie plate, stir together the first 3 ingredients.
2. Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
3. Dredge chicken in flour again; return to rack.
4. Melt butter with olive oil in a large skillet over medium heat.
5. Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
6. Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
7. Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
8. Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
9. Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
10. Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
11. Serve sauce immediately over chicken.
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