Ingredients
- 2 lbs Georges Farmers Market® Boneless Skinless Chicken Breast
- 2 tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp unsalted butter
- 2 ½ cups sliced mushrooms
- 2 large shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tbsp + 1 tsp all-purpose flour
- 1 ½ cups champagne
- ⅔ cup heavy cream
- Chopped parsley, for garnish
Preparation
- Pound chicken breasts so they are an even thickness then season both sides generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken on both sides until golden brown and just cooked through, about 4 minutes per side.
- Remove chicken from pan and lower heat to medium. Add butter, mushrooms, and a pinch of salt to the pan, stirring occasionally, until the mushrooms begin to soften.
- Add shallots, garlic, and thyme. Cook until shallots are softened, about 3–4 minutes, stirring frequently to avoid garlic burning. Sprinkle in flour and cook for 1 minute while stirring.
- Stir in champagne, scraping the bottom of the pan to deglaze any stuck-on bits. Let simmer until champagne is reduced by about half, then stir in heavy cream. Let simmer until mixture slightly thickens to a sauce consistency, season with Kosher salt and pepper. Add chicken back to pan, sprinkle with parsley, and serve with desired side dishes.
