9 half boneless, skinless, chicken breasts
1 c. flour
1 t. garlic powder
1 t. onion powder
1/2 t. salt
1/2 t. pepper
1 t. paprika
4 T butter
4 T olive oil
1 1/2 c. whipping cream
1 c sliced mushrooms
1 pkg. med. wide egg noodles or pasta of your choice
1 bottle cheap champagne
Combine flour, salt, pepper, paprika, onion and garlic powder. Dredge chicken in flour mixture.
Heat 2 tablespoons butter with 2 tablespoons oil in large skillet. Saute chicken for a few minutes each
side to brown lightly. Move cooked chicken to platter and continue until all chicken is browned adding butter and oil as needed.
Pour whole bottle of champagne into skillet, add chicken back in, set lid ajar and simmer until chicken is done and champagne is reduced to half, about 30-40 min. At this point recipe may be held until serving time if you desire.
Heat 1 tablespoon butter in a small skillet, add mushrooms and cook about 3 min. Remove chicken to a warm platter, sprinkle mushrooms on top. Keep in a warm oven. Add whipping cream to skillet and simmer, stirring until slightly thickened.
Cook and drain pasta while sauce thickens.
Pour sauce over chicken and serve over pasta. You could use rice instead of pasta if you wish.