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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| salt |
| black pepper |
| salted butter: 1/2 cup |
| chicken breasts: 4 breasts |
| white mushrooms: 1 lb (sliced) |
| heavy whipping cream (fluid): 1 1/2 cups |
| champagne wine: 1/2 cup |
| cornstarch: 2 Tbl (optional) |
Chicken Breasts in Champagne Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
- Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
- Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
- Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
- Transfer breasts to warm serving dish.
- SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
- If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
- Serve on heated plates.