| This recipe is liked by 2 person(s). |
Breast of Chicken Au Champagne
Nb persons: 0
Yield:
Preparation time:
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Source: Kathy and Shelly Viviano
| chicken breasts, 1 per person | |
| ¼ cup | flour |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| ½ cup | butter |
| ½ cup | mushrooms, sliced |
| 1 cup | cream |
| ¼ cup | French champagne |
| 4 | mushroom caps, for garnish |
| Remove skin and bones from 4 single chicken breasts. Slightly flatten with heavy cleaver. Mix flour, salt, and pepper. Roll chicken breasts in flour mixture. Pat them to shake off excess flour. Melt butter in large skillet. Cook breasts in butter over low heat until lightly browned on both sides. Add mushrooms, cover and cook 10 minutes. Drain off any excess butter. Ad cream and simmer over low heat for 10 mintues. Transfer to warm serving platter. | |
Sauce Add champagne to liquid in skillet. Bring to a rapid boil and cook until sauce is reduced to a creamy consistency. If sauce becomes too thick, add a little milk.
To serve: Spoon sauce over breasts. Garnish platter with 4 large mushroom caps that have been sautéed in butter.
Can’t wait to try this one-from Kathy and Shelly Viviano.
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