Champagne Chicken and Mushrooms

This recipe is from Southern Living March 2006 -- at first I couldn't remember making it but discovered a few food splashes on the recipe so I must have eons ago! It was fun and tasted great --we served it over cauliflower mash. My chicken breast were both boneless and skinless -- the recipe calls for boneless. Also I substituted baby bella mushrooms as that is what I had on hand!

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 skin-on, boned chicken breasts
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced shallots (about 3 medium)
• 2 (3.5-ounce) packages shiitake mushrooms, stems removed and sliced
• 3 garlic cloves, minced
• 2 cups Champagne or sparkling wine
• 2 teaspoons chopped fresh thyme
• 1/2 cup whipping cream
• Salt and pepper to taste

Step 1

Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Step 2

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.

Step 3

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Step 4

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.