|All the highlighted ingredients can be found in our shop.
Recipe courtesy: Barbara Edwards
|Recipe yield: 4 servings
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
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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