Champange Chicken With Champignons

• 1 tablespoon butter
• 1 1/2 pounds boneless chicken breasts
• 2 cubes crushed garlic frozen
• 2 shallots thinly sliced
• 6 ounces mushrooms thinly sliced
• 3/4 cup champagne or sparkling wine
• 3/4 cup heavy cream
• salt
• white pepper

1. In a large saute pan, heat the butter over medium heat and saute the chicken until it lose its pink color, about 4 minutes on each side.
2. Add the garlic and shallots to the pan, and salute until shallots are softened, about 4 minutes.
3. Add the mushrooms and Champagne (it will fizz up, then subside) and season lightly with salt and white pepper.
4. Cover the pan and simmer, turning chicken once, 10 to 15 minutes, until chicken is cooked through.
5. Remove chicken to a warm platter.
6. Increase heat to high and reduce cooking liquid until about 1/4 cup remains.
7. Add the cream and reduce by half, about 4 minutes.
8. Pour the sauce over the chicken on the platter and serve.

butter, chicken breasts, garlic, shallots, mushrooms, sparkling wine, heavy cream, salt, white pepper

Taken from www.yummly.com/recipe/Champange-Chicken-with-Champignons-1263200 (may not work)