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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I used to help my mom make this when I was growning up. I love how the champagne gives the chicken a nice tangy flavor. The onions are the best! Ingredients:
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup butter |
1 (1 1/2 lb) package boneless skinless chicken breasts |
1 lb sliced mushrooms |
1 large onion, thinly sliced |
1/2 cup dry champagne |
1 cup heavy cream |
Directions:
1. Cut the chicken breasts in half crosswise. Mix the flour, salt and pepper. Dredge the chicken with the seasoned flour. Brown the chicken in the butter. Add the mushrooms and onion, cook for 10 minutes. Drain off the excess fat.
2. Deglaze the pan with the champagne off of the heat. Pour in the cream and cook for 7-10 minutes.
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