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4 chicken breasts
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour and a little salt and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Add mushrooms and champagne. Cook over medium heat for about 30 minutes.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour and a little salt and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Add mushrooms and champagne. Cook over medium heat for about 30 minutes.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
