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Chicken Breasts With Oyster Mushrooms In Champagne


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  • 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


Servings 4


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.

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