Champagne Chicken

Ingridients

4 skinless, boneless chicken breast halves

1/4 cup all-purpose flour for dusting

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

2 1/2 cups fresh sliced mushrooms

2 cups heavy cream

1 cup champagne

Directions

Prep 10 m

Cook 45 m

Ready In 55 m

Lightly dust chicken breasts with flour and a little salt and pepper.

In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.

Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.