Champagne Chicken Recipe

{Champagne Chicken}

I made this on our very first Valentines Day, at the time I had no clue how to do anything other than pan fry chicken (a skill I had just learned) and I found this recipe. I made it and it was a huge hit! I made it for the second time on Valentines Day this year and he loved it again, so I thought I would share the recipe.

I found this recipe here and you can too!

{Ingredients}

4 boneless, skinless chicken breasts

¼ Cup of all-purpose flour for coating the chicken

1 Teaspoon of salt

1 Teaspoon of ground black pepper

2 Tablespoons of olive oil

2 ½ Cups of sliced mushrooms

2 Cups of heavy cream

1 Cup of champagne

{Directions}

1.   Put the flour, salt and pepper into a zipper bag and place the chicken breasts in and shake them up until they are coated in a light layer of flour.

2.   In a large skillet pour in the olive oil and then place the chicken breasts in the oil and do not touch them or flip them over for a few minutes, check for browning and then turn them.

3.   After both sides are brown add the mushrooms and the champagne.

4.   Cook over medium heat, with a very slight boil to the champagne for about ½ an hour.

5.   When the chicken is tender pour the heavy cream into the pan and stir it around as well as you can (since the chicken is in there it will be a little difficult)

Simmer until the sauce gets a bit darker and thickens.

Serve and enjoy!

{Optional}

Serve over rice