Chef Jim Coleman Recipe Index

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Chicken with Mushrooms and Champagne Sauce

Ingredients:

3 tbsp. Butter
4 - 6-8 oz. Boneless, skinless chicken breasts
salt & pepper to taste
1/2 yellow onion, diced
3 cloves garlic, minced
2 shallots, finely chopped
1/3 lb. Mushrooms, cleaned and sliced
3/4 cup champagne
3/4 cup of cream

1. In a large sauté pan over medium high heat, melt the butter and add the chicken and lightly brown on each side. About 3-4 minutes on each side.

2. Pour off the excess fat and add the onions, shallots and garlic and cook over low-medium heat until soft

3. Add mushrooms and champagne and cover and simmer for 10-15 minutes or until the chicken is done.

4. Remove the chicken and keep warm. Increase the heat and reduce to almost dry. Add the cream and reduce by half. Serve over the chicken.


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