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Chicken Breasts with Oyster Mushrooms in Champagne
Created by AndrewM, Tuesday, 21 September 2010


Rich and elegant enough for company.

  • 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
  1. Pound the chicken breasts between 2 pieces of waxed paper until slightly flattened.
  2. Salt and pepper the chicken breasts, then roll them in the flour and shake off excess.
  3. 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.
  4. Add the mushrooms and cover the pan for 10 minutes.
  5. Add the cream and simmer for 10 minutes, uncovered, over low heat.
  6. Remove the chicken to a serving dish and keep warm.
  7. Add the champagne to the sauce and bring it to a boil, cooking until it becomes creamy. Pour the sauce over the chicken.
  8. Garnish with parsley and serve.
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