Chicken Breasts in Champagne Sauce

Chicken Breasts in Champagne Sauce

Time: 40 mins

Ingredients

• 1/4 cup flour
• salt
• pepper
• 1/2 cup butter
• 4 boneless skinless chicken breasts
• 1 lb mushroom, sliced
• 1 1/2 cups heavy cream
• 1/4-3/8 cup champagne
• 1 -2 tablespoon cornstarch (optional)

Directions

• 1 Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
• 2 Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
• 3 Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
• 4 Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
• 5 Transfer breasts to warm serving dish.
• 6 SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
• 7 If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
• 8 Serve on heated plates.