Champagne Chicken

Combine flour, salt, and pepper. Dredge chicken in this mixture, shaking off the excess.

Heat the butter and oil in a large skillet over medium heat. Saute chicken, about 5 minutes on each side. Add champagne and cook over medium heat until cooked through. Remove the chicken from the pan and set aside.

Add the mushrooms to the skillet, along with the cream. Cook, stirring constantly, until sauce thickens. Add the chicken back to the skillet and cook until heated through.

This is the base recipe, but you can add or subtract ingredients to your taste. You’ll notice I decided to cut the chicken into pieces rather than serve as whole breasts. I also added artichoke hearts along with the mushrooms and cream, and served it over a bed of linguine. This is also fabulous over mashed potatoes. Feel free to use whatever bubbly you prefer, or you can use your favorite white wine. Play with the ingredients and maybe you’ll find a new favorite way to serve chicken!