Prep time - 30 minutes
Yield - 4 Servings
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
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!