Champagne Chicken And Mushrooms

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced shallot
• 2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced
• 3 garlic cloves, minced
• 2 cups champagne
• 2 teaspoons chopped fresh thyme
• 1/2 cup whipping cream
• salt
• pepper

Recipe

• 1 in a shallow bowl/pie plate, stir together the first 3 ingredients.
• 2 dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
• 3 dredge chicken in flour again; return to rack.
• 4 melt butter with olive oil in a large skillet over medium heat.
• 5 cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
• 6 add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
• 7 add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
• 8 stir in champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
• 9 decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
• 10 transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
• 11 serve sauce immediately over chicken.