Chicken in champagne and mushroom sauce recipe

Chicken in Champagne and Mushroom Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Chicken in champagne and mushroom sauce recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

4	chicken breast, boneless
50 ml	flour
½ tsp	salt
¼ tsp	black pepper
2 tbsp	olive oil
1 tbsp	butter
500 g	mushrooms, sliced
250 ml	Champagne
250 ml	double cream

Instructions

Combine the flour, salt and pepper in a bowl. Place the chicken breasts inside, one at a time, toss to coat and arrange them on a plate.

Heat the olive oil over medium heat and add the chicken breasts and cook until lightly browned on both sides, turning once, 1-2 minutes per side. Remove from pan and set aside.

Add the butter sauté the mushrooms, stirring frequently, about 3 minutes. Pour in the champagne and stir. Add the cream and bring to a boil. Cook for about 5 minutes.

Return the chicken breasts to the skillet, lower the heat and cook, uncovered, until the chicken is cooked through and the sauce is thickened, about 6-8 minutes.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a