Chicken Breasts In Champagne Sauce

This would make a nice romantic dinner and is definately suitable for company. Recipe from san francisco's celebrity chefs.

Mix 1 / 4 cup flour , 1 teaspoons salt , 1 / 2 tsp pepper.

Roll chicken in it.

Heat 1 / 2 cup butter in large skillet.

Lightly brown chicken breasts.

Add sliced mushrooms.

Cover and cook 10 minutes.

Transfer chicken and mushrooms to a bowl / plate then clean pan of all butter.

Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.

Transfer breasts to warm serving dish.

Sauce: add to liquid in skillet- 1 / 4 cup champagne.

Bring to rapid boil and cook until sauce is reduced to a creamy consistency.

If you want sauce to thicken , add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.

Serve on heated plates.

flour, salt, pepper, butter, boneless skinless chicken breasts, mushroom, heavy cream, champagne, cornstarch