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Champagne Chicken
                                                                       
                                                                               
Recipe courtesy: Barbara Edwards
Recipe yield: 4 servings



Ingredients

4 skinless, boneless
chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon
salt
1 teaspoon ground black pepper
2 tablespoons
olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne


Directions
1 Lightly dust chicken breasts with flour and a little
   salt and pepper.
2 In a large skillet, lightly brown chicken breasts to a
   nice golden brown in olive oil. Once browned on both
   sides, add mushrooms and champagne. Cook over medium heat,
   champagne should boil a little, for approximately 1/2 hour.
   When chicken is tender, transfer chicken to a platter.
3 Pour cream into skillet. Simmer about 5 minutes, until
   slightly thickened. Pour sauce over chicken breasts. Serve.






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