America's Best Recipes/1989

Champagne Chicken for Two
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 chicken breast halves, skinned and boned dash of salt 1/4 teaspoon pepper
2 teaspoons all-purpose flour 1 tablespoon vegetable oil 1 tablespoon plus 1 teaspoon butter or margarine
1/4 pound fresh mushrooms, quartered 3/4 cup whipping cream 1/4 cup champagne



1 Sprinkle chicken breast halves with salt and pepper; dredge in flour. Heat oil in a large skillet over medium heat; add chicken, and cook until golden brown, turning to brown both sides. Remove chicken from skillet, reserving pan drippings. Drain chicken on paper towels, and set aside.
2 Add butter to pan drippings in skillet. Add mushrooms, and saute until tender. Stir in cream and champagne. Return chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until chicken is done. Transfer chicken to a serving platter; set aside, and keep warm.
3 Cook sauce over medium heat 5 minutes or until liquid is reduced and sauce is thickened, stirring constantly. Pour sauce over chicken.

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