Champagne Chicken and Mushrooms

Name: Champagne Chicken and Mushrooms
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Southern Living"

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Ready In:: 1hr 35mins
Ingredients:: 14
Serves:: 6

ingredients

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

directions

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.