Champagne Chicken and Mushrooms

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a shallow bowl/pie plate, stir together the first 3 ingredients.
  • Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
  • Dredge chicken in flour again; return to rack.
  • Melt butter with olive oil in a large skillet over medium heat.
  • Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
  • Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
  • Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
  • Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
  • Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
  • 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.
  • Serve sauce immediately over chicken.
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