The thought of lemon and basil are a natural but the sweetness of the champaign tantilizes the toungue with all around taste. Its a great one pan meal
- 3 boneless chicken breasts, pounded thin or 6 thin sliced chicken breasts
- 5 basil leaves, chopped fine
- 2 garlic cloves, minced
- 59.14 ml olive oil
- 2 lemons
- 29.58 ml butter or 29.58 ml margarine
- 226.79 g package baby portabella mushrooms, stems removed and tops quartered
- salt and pepper
- 236.59 ml asti spumante champagne
- 7.39 ml cornstarch
- chopped basil (to garnish)
- Make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
- Marinade chicken for at least 2 hours or overnight if you wish.
- Heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
- Remove chicken on to plate when cooked.
- Place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
- Cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
- Add to pan along with juices that came from cooked chicken on plate.
- If it gets too thick add some water to loosen, you wont need much if any at all.
- Arrange chicken on plate and chop fine some more basil to taste.
- Pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.
This was a wonderful dish, tasty and easy to prepare. Thank you so much for sharing. My family & I enjoyed this very much, I marinaded the dish overnight, all the flavours blended together beautifully.