Adapted from Cooking with Annemarie
3 whole chicken breasts, boned, skinned and cut in half (I only used two breasts and I pounded them to about 1/2 inch thickness.)
Juice of 1 lemon
1 tsp thyme
Salt and pepper to taste
4 Tbsp butter
1 Tbsp vegetable oil
1/2 cup shallots, finely chopped
2 cups fresh mushrooms, thinly sliced
1/2 cup champagne
1/2 cup chicken broth, double strength (I used chicken stock and added a tsp of bouillon granules.)
2 Tbsp parsley, finely chopped
1 tsp all-purpose flour mixed with
1 tsp butter
Sprinkle the chicken with lemon juice and thyme and let marinate for 5 minutes. Then season with salt and pepper.
In a heavy sauteing pan, heat the butter and oil and brown the chicken breasts on both sides. Remove from the pan and put aside. Add the shallots and mushrooms to the pan and saute for about 4 minutes, stirring constantly. Then add the champagne and chicken broth; simmer this sauce for 10 minutes. Add the parsley and thicken sauce with the flour and butter mixture.
Note: I Prepared fewer chicken breasts and pounded them but I did not adjust the other amounts. I wanted lots of mushrooms and sauce per serving...