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Prep Time
30 Mins
Stand Time
15 Mins
Cook Time
50 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Step 2

Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.

Step 3

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Step 4

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.

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