Cook chikcen in butter in a large skillet on medium high heat, until browned on both sides. Remove Chicken (keep warm), reserving drippings. Add mushrooms cook until tender. Stir in Champagne.
Return chicken to skillet. Bring to a boil; cover, reduce heat and simmer for 20 minutes, or until chikcen is done.
Transfer chicekn to a serving platter, reserving mushroom mixture in skillet. Add sour cream, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes or until mixture thickens. Spoon over chicken.
Serving
Suggestions
Lemon vegetables, Spinach Salad
Originally Submitted
10/30/2010
0 Out of 5 from
0 reviews
You can add this Chicken and Champagne Sauce recipe to your own private DesktopCookbook.