Champange Chicken With Champignons

1. 1

   In a large saute pan, heat the butter over medium heat and saute the chicken until it lose its pink color, about 4 minutes on each side.

2. 2

   Add the garlic and shallots to the pan, and salute until shallots are softened, about 4 minutes.

3. 3

   Add the mushrooms and Champagne (it will fizz up, then subside) and season lightly with salt and white pepper.

4. 4

   Cover the pan and simmer, turning chicken once, 10 to 15 minutes, until chicken is cooked through.

5. 5

   Remove chicken to a warm platter.

6. 6

   Increase heat to high and reduce cooking liquid until about 1/4 cup remains.

7. 7

   Add the cream and reduce by half, about 4 minutes.

8. 8

   Pour the sauce over the chicken on the platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.