Champagne Chicken

Champagne Chicken (originally from "Champagne Sauce")

• 4 4-oz pieces of boneless, skinless chicken breast

• 1/3 cup flour

• 1 teaspoon salt (plus to taste)

• 5 sections garlic, pealed and smashed

• 1 tablespoon dried rosemary

• 1/2 teaspoon white pepper (plus to taste)

• 3 teaspoons olive oil

• 1 cup champagne

• 1 cup heavy whipping cream

• 1/2 cup sliced crimini mushrooms

Directions

1. Pound chicken to 1/4 inch thick, drag through a mixture of flour, salt, and pepper

2. In a large skillet, put the olive oil and garlic over medium heat. Heat until it will sear the chicken.

3. Add the rosemary and the chicken. Saute 5 minutes each side until almost cooked through.

4. Take the chicken out on a separate plate.

5. Add the mushrooms. Saute until they begin to brown

6. Add the champagne. Saute for 2 minutes.

7. Add the chicken back in. Cook for 10 minutes.

8. Add the cream and cook until thickened.

9. Remove chicken to a serving plate, and pour the sauce over it.