Champagne Chicken and Mushrooms
Prep: 30 min., Stand: 15 min., Cook: 50 min. Champagne lends this dish delicate flavor, but you could use white wine also. Ask your butcher to bone the chicken breasts, which offer the best results, or use skinned and boned breasts.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 skin-on, boned chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5-ounce) packages shiitake mushrooms, stems removed and sliced.
3 garlic cloves, minced
2 cups Maurice Car’rie Champagne or sparkling wine
2 teaspons chopped fresh thyme
1/2 cup whipping cream
Salt and pepper to taste
Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire 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 skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce 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 to 6 minutes or until thickened. Salt and pepper to taste.
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