Email to Cat      

Champagne Chicken and Mushrooms

Source of Recipe


Southern Living, March 2006






List of Ingredients



• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 6 skin-on, boned chicken breasts
  
• 2 Tbsp unsalted butter
  
• 2 Tbsp olive oil
  
• 1/2 cup minced shallots (about 3 medium)
  
• 2 (3.5-ounce) packages shiitake mushrooms, stems removed and sliced
  
• 3 cloves garlic, minced
  
• 2 cups Champagne or sparkling wine
  
• 2 tsp chopped fresh thyme
  
• 1/2 cup whipping cream
  
• Salt and pepper to taste
  






Instructions



1. Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.
   
   
2. Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate. Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done. Transfer chicken to a serving platter.
   
   
3. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve immediately over chicken.
   
   Makes 6 servings.