Chicken Breasts In Champagne Sauce

• 1/4 cup flour
• salt
• pepper
• 1/2 cup butter
• 4 boneless skinless chicken breasts
• 1 lb mushroom, sliced
• 1 1/2 cups heavy cream
• 1/4 - 3/8 cup champagne
• 1 -2 tablespoon cornstarch (optional)

1. Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
2. Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
3. Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
4. Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
5. Transfer breasts to warm serving dish.
6. SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
7. If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
8. Serve on heated plates.

flour, salt, pepper, butter, chicken breasts, mushroom, heavy cream, champagne, cornstarch

Taken from www.food.com/recipe/chicken-breasts-in-champagne-sauce-197209 (may not work)