Champagne Sauce

I was at a lovely little Argintinian place the other night called Malbec. The dinner was lovely-- I went out with one of my best friends and her parents. On the specials menu was a pasta with grilled shrimp and pasta dish in a champagne cream sauce. It sounded too wonderful to resist-- and it was.

While I was napping this afternoon, my mother decided that she would recreate the dish for dinner. Not remembering the details well, she made a Champagne Chicken. It was lovely.

Ingredients

• 4 4-oz pieces of boneless, skinless chicken breast
• 1/3 cup flour
• 1 teaspoon salt (plus to taste)
• 5 sections garlic, pealed and smashed
• 1 tablespoon dried rosemary
• 1/2 teaspoon white pepper (plus to taste)
• 3 teaspoons olive oil
• 1 cup champagne
• 1 cup heavy whipping cream
• 1/2 cup sliced crimini mushrooms

Directions

1. Pound chicken to 1/4 inch thick, drag through a mixture of flour, salt, and pepper
2. In a large skillet, put the olive oil and garlic over medium heat. Heat until it will sear the chicken.
3. Add the rosemary and the chicken. Saute 5 minutes each side until almost cooked through.
4. Take the chicken out on a separate plate.
5. Add the mushrooms. Saute until they begin to brown
6. Add the champagne. Saute for 2 minutes.
7. Add the chicken back in. Cook for 10 minutes.
8. Add the cream and cook until thickened.
9. Remove chicken to a serving plate, and pour the sauce over it.

It was lovely, although we are still perfecting the idea. enjoy!