Chicken Breasts In Champagne

1. 1

   Flatten chicken breasts with palm of hand.

2. 2

   Combine flour, salt and pepper and dust breasts on both sides.

3. 3

   Saute full side down in butter and oil for 5 minutes, shaking the pan to prevent sticking.

4. 4

   Turn the chicken and add champagne.

5. 5

   Cook for about 15 minutes until chicken is done and champagne is reduced by half. Remove to heated platter and keep warm.

6. 6

   Add the cream to the pan juices and cook until thickened.

7. 7

   Add sauteed mushrooms and pour sauce over the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.