Champagne Chicken for Two
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INGREDIENTS 2 chicken breast halves, skinned and boned
Dash of salt
1/4 teaspoon pepper
2 teaspoons all-purpose flour
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon butter
1/4 pound fresh mushrooms, quartered
3/4 cup whipping cream
1/4 cup champagneSprinkle chicken breast halves with salt and pepper; dredge in flour. Heat oil in a large skillet over medium heat; add chicken, and cook until golden brown, turning to brown both sides. Remove chicken from skillet, reserve pan drippings. Drain chicken on paper towels, set aside.
Add butter to pan drippings in skillet. Add mushrooms, and sauté until tender. Stir in cream and champagne. Return chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until chicken is done. Transfer chicken to a serving platter; set aside, and keep warm.
Cook sauce over medium heat 5 minutes or until liquid is reduced and sauce is thickened, stirring constantly. Pour sauce over chicken.
Makes 2 servings