A little bit of bubbles goes a long way to making Carol’s Champagne Chicken, tender and tasty.
2 tablespoons plain flour
1/2 teaspoon salt
1/2 teaspoon crushed garlic
Pinch of pepper
2 skinned and boned chicken breasts halves, flattened
2 tablespoons melted butter
1 tablespoon olive oil
3/4 cup champagne or white wine
1/4 cup chicken stock
1/4 cup sliced fresh mushrooms
1/2 cup whipped cream
Combine flour, garlic powder, salt, and pepper; lightly coat chicken with flour mixture.
Heat butter and oil in a large pan; add chicken, and cook for 6 minutes on each side.
Add champagne and chicken broth; cook over medium heat for 12 minutes or until chicken is tender. Remove chicken and set aside.
Add mushrooms and whipped cream to skillet; cook over low heat, stirring constantly, until thickened (about five minutes). Add chicken, and heat through.
Serve with rice or cous cous and fresh green salad.