Chicken Breasts with Oyster Mushrooms in Champagne
Description
Rich and elegant enough for company.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
4
- 4 single chicken breasts, skinned and boned
- Salt and pepper to taste
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons light vegetable oil
- 1/2 pound oyster mushrooms, sliced
- 1 cup heavy cream or half and half
- 1/4 cup dry champagne
- Chopped parsley
Methods/steps
- Pound the chicken breasts between 2 pieces of waxed paper until slightly flattened.
- Salt and pepper the chicken breasts, then roll them in the flour and shake off excess.
- Heat the butter and oil in a large saute pan or skillet and saute the chicken over medium heat for about 3 minutes for each side.
- Add the mushrooms and cover the pan for 10 minutes.
- Add the cream and simmer for 10 minutes, uncovered, over low heat.
- Remove the chicken to a serving dish and keep warm.
- Add the champagne to the sauce and bring it to a boil, cooking until it becomes creamy. Pour the sauce over the chicken.
- Garnish with parsley and serve.
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