1.In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.
2.In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes per side. The chicken should be browned but not cooked through. Remove to a plate.
3.Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated.
4.Pour in the champagne, stir around to dissolve any crusty bits from bottom of the pan, then stir in the whipping cream.
5.Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes.
6.Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened -- 6 to 8 minutes.
7.Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.
|Sliced Mushrooms||2 Cups|
|Olive Oil||1 Tbsp.|
|Skinless. Boneless Chicken Breasts||2|
|All Purpose Flour||½ Cup|
|Whipping Cream||½ Cup|
|Salt And Pepper||To Taste|
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.