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|
The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyone’s dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popular... keep reading
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Well balanced with delicate aromas of lime and mineral notes. Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.