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Chicken Breasts in Champagne Sauce

Chicken Breasts in Champagne Sauce

Time: 40 mins


  • 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)


  • 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.


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