Champagne Chicken
Prep time - 30 minutes Yield - 4 Servings Ingredients 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon garlic powder Generous sprinkle of black pepper 4 boneless, skinless chicken breasts halves - flattened 2 tablespoons butter - melted 1 tablespoon olive oil 3/4 cup champagne or white wine 1/4 cup chicken broth 1/4 cup sliced fresh mushrooms 1/2 cup heavy whipping cream Directions Combine flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture. Heat butter and oil in a large skillet; add chicken, and cook about 6 minutes on each side. Add champagne and chicken broth; cook over medium heat about 12 minutes or until chicken is tender. Remove chicken and set aside. Add mushrooms and whipping cream to skillet; cook over low heat, stirring constantly, just until thickened. Add chicken, and cook until heated. Notes: We served the Champagne Chicken with Rae’s Version of Tartiflette (recipe under Side Dishes), a tossed salad and crusty bread. Our red wine was Concannon’s Crimson and Clover and our white was Forestville’s Chardonnay. It was an awesome dinner! |