Shelly's Recipe

CHICKEN WITH MUSHROOMS AND CHAMPAGNE SAUCE

Category: Chicken

3 tbsp butter
4 (6-8 oz) boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 yellow onion, diced
3 clove garlic, minced
2 shallots, finely chopped
1/2 lb mushrooms, cleaned and sliced
3/4 cup champagne
3/4 cup cream

In a large saute pan, melt the butter and add the chicken and lightly brown on each side, about 3-4 minutes per side. Pour off excess fat and add the onions, shallots and garlic. Cook over low to medium heat until soft. Add mushrooms and champagne, and cover and simmer for 10-15 minutes or until the chicken is done. Remove the chicken and keep warm. Increase the heat and reduce to almost dry. Add the cream and reduce by half. Serve sauce over chicken.