Champagne mushroom chicken

Jet, March 18, 2002

It may sound too good to be true, but it isn't. Champagne Mushroom Chicken is the ideal dish that can be prepared in minutes. Just serve Champagne Mushroom Chicken with rice and your favorite steamed vegetable for an elegant meal in minutes.

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon white pepper
4 chicken breast halves,
  skinned and boned
1 tablespoon butter or margarine
1 tablespoon vegetable oil
3/4 cup champagne, or
    dry white wine
1/2 cup sliced fresh mushrooms
1/2 cup heavy cream
2 tablespoons chopped parsley

Combine flour, salt, garlic powder, paprika and pepper. Lightly coat chicken in flour mixture. Heat butter and oil in 10-inch skillet over medium heat. Add the chicken and brown on both sides, about 4 to 5 minutes. Add champagne and continue cooking over medium heat until chicken is done, about 10 to 15 minutes. Remove the chicken to platter and keep warm. Add mushrooms and cream to the skillet. Cook over low heat, stirring constantly, until thickened. Return chicken to sauce, spooning sauce over chicken; heat until chicken is heated through. Garnish with parsley if desired.

Yields 4 servings