Sensual Chicken With Champagne

I came up with this recipe because I made Sharon 123's recipe for Paprika Oil and thought it would enhance this dish nicely. Of course you can use olive oil. I was going for a chicken paprikash dish without the fat of sour cream and add lots of veggies like carrots, mushrooms and onions. Makes it a light dish for Valentines Day--saves room to share a sensual dessert for two!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons flour
• 1  teaspoon seasoning salt, I used Flavored Salt Flavored Seasoned Salt
• 2  teaspoons sweet paprika or 2  teaspoons hot paprika, your choice
• 1  lb chicken breast, gently pounded with flat side of mallet
• 1 -2  tablespoon  luscious olive oil
• 1⁄2 lb  baby carrots, cut lengthwise
• 12  ounces  exotic mushrooms or 12  ounces button mushrooms, cut into quarters
• 1  large sweet onion, sliced
• 2  garlic cloves, minced
• 1  cup  champagne, Drink the rest of the bottle with dinner for 2
• 2  tablespoons  silky tomato paste, to thicken and give that red valentine color to the dish
• 1  tablespoon fresh parsley
• 1  sprig fresh thyme

• Garnish

•  parsley
•  thyme

Directions

1. Mix the first 3 ingredient together.
2. Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
3. In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
4. In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
5. Pour in the champagne cook for 3 minutes.
6. Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
7. Season with salt and pepper if needed.
8. Garnish with fresh herbs.
9. Serve over white rice or noodles.