Tuesday, January 19, 2010

Champagne Chicken

  • 3 boneless, skinless chicken breasts
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup butter
  • 2 tsp olive oil
  • 1.5 cups champagne
  • 1 cup whipping cream
  • 1 tsp ground rosemary
  • I cup mushrooms (I added these because I crave mushrooms lately)


  • Pound chicken and dredge with the flour, salt and pepper
  • In a large skillet, add butter and olive oil over medium heat, allow butter to melt.
  • Add chicken and saute 5 minutes, turn over and add the champagne. Continue to cook for 12-15 minutes
  • Saute mushrooms in separate pan once cooked set aside.
  • Add the cream and rosemary and cook until thickened. Once thickened add mushrooms.
  • Remove chicken and place on your serving plate. Pour sauce over chicken and enjoy!

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