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Sharon’s Champagne Chicken

Sharon’s Champagne Chicken

Makes 4 servings

1 1/2 T. flour
1 tsp. salt
1 tsp. tarragon
1/2 tsp. black pepper
1/4 tsp. paprika
4 chicken breasts, boned
3 T. butter
1 T. vegetable oil
1 187-ml bottle champagne (3/4 cup)
3/4 cup mushrooms halved or sliced
1 cup heavy cream

Combine flour, salt, tarragon, pepper and paprika. Roll chicken in seasoned flour to coat lightly.
Heat 2 T. butter with oil in large skillet. Add chicken breasts & brown slowly on both sides. Pour champagne into pan. Set lid ajar on skillet and simmer until chicken is tender and champagne is reduced by about half. Heat remaining tablespoon of butter in small skillet until bubbly. Add mushrooms and cook over medium heat, stirring constantly until tender, about 1 min.
Remove chicken to serving dish, add mushrooms. Keep warm. Add heavy cream to pan in which chicken was cooked. Simmer just until slightly thickened. Strain and serve over chicken. Garnish with cherry tomatoes and parsley (optional).

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