champage chicken

How To Make champage chicken

• 1

  Reserve 2 tablespoons fl our. In pie plate or wide, shallow bowl, combine remaining fl our, salt and pepper. Dip chicken in fl our mixture to coat.
• 2

  In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 6 to 8 minutes or until outside is golden brown and almost cooked through, turning once. Transfer chicken to plate; keep warm.
• 3

  In same skillet, cook mushrooms, shallots and remaining 2 tablespoons butter over medium-high heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Add reserved fl our and stir until well combined. Add Champagne and lemon juice and cook 2 minutes, stirring until mixture is smooth. Add half and half and heat to simmering; cook 4 to 5 minutes, stirring occasionally.
• 4

  Return chicken to skillet and cook 1 to 2 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°. Spoon sauce over chicken to serve.
• 5

  Approximate nutritional values per serving: 410 Calories, 20g Fat (12g Saturated), 119mg Cholesterol, 369mg Sodium, 16g Carbohydrates, 1g Fiber, 30g Protein
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