Chicken Breasts with Champagne Sauce


2 tablespoons Butter

4 Chicken Breast halves, skinned and boned

1 (8-ounce) package sliced Mushrooms

½ cup Champagne

½ cup Sour Cream

1/8 Teaspoon Salt

1/8 Teaspoon White Pepper


·         Heat butter in skillet. Add chicken and brown on both sides.


·         Remove chicken to 1-quart baking dish, reserving drippings in skillet.


·         Add mushrooms to drippings and sauté. Remove mushrooms and set aside.


·         Stir champagne into drippings, simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350º for 25-30 minutes or until chicken is done.


·         Remove chicken to platter, reserving the liquid.


·         Add sour cream, salt & pepper to reserved liquid; whisk until smooth.


·         Pour over chicken and top with mushrooms.



Yield: 4 servings