Chicken Breasts With Oyster Mushrooms In Champagne

By á-170456

Ingredients

• 4 single chicken breasts skinned and boned
• Salt to taste
• Freshly-ground black 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
• Parsley sprigs

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Chanterelle, Common Store Mushrooms, Morels

Pound the chicken breasts between 2 pieces of waxed paper until slightly flattened. Salt and pepper the chicken breasts. Roll them in the flour and shake off excess.

Heat the butter and oil in a large sauté pan or skillet and sauté the chicken over low 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. Transfer 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 sprigs of parsley and serve.

This recipe yields 4 main course servings.