Champagne Chicken

Cooking with Nicolle at Riegelmann's Appliance

Ingredients
  • 2-6 ounce boneless, skinless chicken breasts, pounded to a uniform thickness
  • ½ cup flour for dredging chicken in
  • 1 tablespoon clarified butter or lightly flavored oil
  • 1 cup quartered mushrooms

  • 1 tablespoon chopped shallots
  • ½ cup champagne (nothing fancy)
  • ½ cup cream
  • Salt and pepper to taste

Directions

Heat large skillet with butter or oil to almost smoking, dredge chicken breasts in flour then place in skillet. Allow to cook on one side until about halfway cooked, turn them over then add the mushrooms, shallots and salt & pepper. Allow all of this to get hot, add the champagne then allow that liquid to reduce slightly, add the cream, swirl the pan to combine all of the ingredients then allow the sauce to simmer, reduce and thicken. Check the chicken to see that it is cooked all of the way through, place the chicken on your serving plate, taste the sauce for correct seasoning then pour over the cooked chicken.

Cooking with Nicolle at Riegelmann's Appliance

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