Chicken Breasts In Champagne Sauce - cooking recipe

Ingredients
    1/4 cup flour
    salt
    pepper
    1/2 cup butter
    4 boneless skinless chicken breasts
    1 lb mushroom, sliced
    1 1/2 cups heavy cream
    1/4 - 3/8 cup champagne
    1 -2 tablespoon cornstarch (optional)
Preparation
    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.

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