I may not be drinking Champagne this New Year’s, but I can at least cook with it! Mushroom cream sauce is a favorite of mine and using Champagne gives this dish a little something special. It also comes together quickly, in about 30 minutes.
If you don’t have Champagne available, you can always use a dry white wine. It just won’t be Champagne Chicken.
Adapted from So Tasty So Yummy
1/4 cup plus 2 tablespoons all purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts
8 ounces cremini mushrooms, sliced
1/2 cup dry champagne
3/4 cup heavy cream
1/4 teaspoon red pepper flakes
1/4 teaspoon dried tarragon
8 ounces angel hair pasta, cooked- for serving
Preheat oven to 200 degrees F and set aside a baking sheet or large oven-proof plate.
In a wide bowl, combine 1/4 cup of the flour, salt, pepper, and Parmesan.
In a large skillet, heat olive oil and butter over medium high heat.
On a cutting board, pound each chicken breast until it is 1/2 inch thick. Coat all sides well with the flour mixture. Place the chicken in the heated skillet and brown for about 3 minutes per side, until cooked through and golden. Transfer to baking sheet or plate and place in preheated oven to keep warm.
Toss together the sliced mushrooms and remaining 2 tablespoons flour in skillet. Cook, stirring often, until lightly browned, about 1 minute. Pour in the champagne and scrape up the browned bits from the bottom of the pan. Once reduced by half, add heavy cream, red pepper flakes, and tarragon. Season to taste and continue to cook until thickened. Serve over chicken with angel hair pasta.