Chicken in Champagne and Mushroom Sauce

Now that you've opened that bottle of champagne, you'll just have to drink the rest of it, won't you? C'est tres romantique.


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.


Champagne ½ Cup
Sliced Mushrooms 2 Cups
Butter 1 Tbsp.
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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Les Moniers Hermitage Chapoutier Premium Selection

One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.