Champagne Chicken And Mushrooms

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 skin on boneless chicken breasts (or you can use skinned and boned chicken breasts)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced shallot
• 2 (3 1/2 ounce) packages shiitake mushrooms, stems removed and sliced
• 3 garlic cloves, minced
• 2 cups champagne
• 2 teaspoons chopped fresh thyme
• 1/2 cup whipping cream
• salt
• pepper

1. In a shallow bowl/pie plate, stir together the first 3 ingredients.
2. Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes.
3. Dredge chicken in flour again; return to rack.
4. Melt butter with olive oil in a large skillet over medium heat.
5. Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate.
6. Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown.
7. Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender.
8. Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan.
9. Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done.
10. Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste.
11. Serve sauce immediately over chicken.

allpurpose, salt, pepper, skin, unsalted butter, olive oil, shallot, shiitake mushrooms, garlic, champagne, thyme, whipping cream, salt, pepper

Taken from www.food.com/recipe/champagne-chicken-and-mushrooms-217720 (may not work)