Chicken Breasts In Champagne Sauce - cooking recipe
Ingredients
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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
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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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