Champagne Chicken and Mushrooms

Southern Living

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 6  skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
• 2  tablespoons unsalted butter
• 2  tablespoons olive oil
• 1⁄2 cup  minced shallot
• 2 (3 1/2ounce) packages shiitake mushrooms, stems removed and sliced
• 3  garlic cloves, minced
• 2  cups  champagne
• 2  teaspoons  chopped fresh thyme
• 1⁄2 cup  whipping cream
•  salt
•  pepper

Directions

1. In a shallow bowl/pie plate, stir together the first 3 ingredients.
2. Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
3. Dredge chicken in flour again; return to rack.
4. Melt butter with olive oil in a large skillet over medium heat.
5. Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
6. Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
7. Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
8. Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
9. Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
10. Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
11. Serve sauce immediately over chicken.