"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Champagne Chicken and Mushrooms Recipe

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This recipe for Champagne Chicken and Mushrooms, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Anne Caven
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 skin-on, boned chicken breast
2 tbsp. unsalted butter
2 tbsp. olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5 oz.) packages shitake mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups Champagne or sparkling wine
2 tsp. chopped fresh thyme
1/2 cup whipping cream

Directions:
Directions:
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.
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 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.
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.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 miunutes

 

 

 

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