Champagne Chicken


  • Chicken breasts
  • All-purpose flour
  • Salt
  • Ground black pepper
  • 2 tablespoons olive oil
  • 2 1/2 cups fresh sliced mushrooms
  • 2 cups heavy cream
  • 1 cup champagne


  1. Lightly dust chicken breasts with flour and a little salt and pepper.
  2. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour.
  3. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer for about 5 minutes, until slightly thickened.
  4. Pour sauce over chicken breasts.
  5. Serve.

4 servings

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