Champagne Chicken Breasts

This is a wonderful dinner-party dish...In the spirit of lightening up my recipes, this one still tastes great using less butter and either half-and-half or fat-free half-and-half in place of the heavy cream.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1⁄3 cup flour
• 1  teaspoon salt
• 1⁄8 teaspoon white pepper
• 4  tablespoons butter
• 2  tablespoons olive oil
• 1 1⁄2 cups  champagne
• 1  cup heavy cream or 1  cup half-and-half
• 1⁄2 lb mushroom, sauteed

Directions

1. Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
2. Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
3. Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
4. Pour sauce over chicken and serve.