Champagne Chicken, Yo!

Al and I visited the Home and Garden Show in Minneapolis and watched Angela Davis and Mike Augustyniak cook. Aside from being super hilarious, the chicken was very delish! Here is the recipe:

Mike A's Champagne Chicken-Two Thumbs Up!

California Champagne Chicken

1.5 Tbsp. flour

1 Tsp. salt
1 Tsp. tarragon, finely crushed

½ Tsp. white pepper (although I usually just use black pepper)

¼ Tsp. paprika

4 boneless chicken breasts

3 Tbsp. butter

1 Tbsp. olive oil

1 cup Champagne (a sweeter Champagne, like Asti, works best)

1 cup whipping cream

8 oz fresh mushrooms, sliced

Shake chicken in a zip-top bag with flour, salt, tarragon, pepper and paprika.
Heat 2 Tbsp. butter with 1 Tbsp. olive oil in a large skillet.

Add chicken & brown lightly on both sides.

Pour Champagne into pan, set lid ajar and simmer until chicken is done and Champagne is reduced to half, about 15 to 20 minutes)

Heat remaining Tbsp. of butter in a small skillet and lightly brown mushrooms

Remove chicken to a warm platter and blot excess liquid. Sprinkle mushrooms on top and keep warm in oven, if desired. Add any remaining flour from bag to skillet, add whipping cream and simmer, stirring, until slightly thickened (about 5 minutes). Pour over chicken and serve.

Good with rice. (Serves 4; for a double recipe, use only 1.5 cups of whipping cream)

I can't wait to try this at home, myself!! Enjoy!