CHAMPAGNE CHICKEN AND MUSHROOMS

Champagne Chicken and Mushrooms image

Provided by ratherbeswimmin

Categories Poultry

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallot
2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups champagne
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
salt
pepper

Steps:

In a shallow bowl/pie plate, stir together the first 3 ingredients.
Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
Dredge chicken in flour again; return to rack.
Melt butter with olive oil in a large skillet over medium heat.
Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
Serve sauce immediately over chicken.