1⁄2 Cup (8 tbs) (Use Chicken Broth If You Prefer Not To Use An Alcoholic Beverage.)
1⁄2 Cup (8 tbs)
Ground white pepper
Place 3 tablespoons melted butter in a large heavy skillet over medium-high heat. When butter is hot, place 6 chicken breasts into the skillet and brown on both sides. Remove the chicken from the skillet, place on a tray, and set aside. Reserve the drippings in the skillet. To the drippings, add 1 cup sliced mushrooms and cook, stirring constantly until mushrooms are tender. Add ½ cup champagne and return browned chicken pieces to the skillet. Bring to a boil, cover, and reduce heat. Simmer 20 minutes, or until chicken is done. Place cooked chicken breasts on a nice serving platter, leaving mushroom-champagne mixture in skillet. Add ½ cup sour cream, ¼ teaspoon salt, and ¼ teaspoon white pepper to mushroom-champagne mixture. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly until mixture is thickened, about 5 minutes. If the mixture is overly thick, you may thin it with water or chicken broth. When the sauce is of perfect consistency, ladle it over the top of the cooked chicken breasts on the serving platter. Garnish with fresh thyme and serve immediately! The champagne-mushroom-sour cream sauce really makes this dish! You may want to try this as an entrée on your Mother's Day dinner table! I hope you love it! --Betty
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Looking to wow your guests with an entrée they will remember and talk about for years to come? Then Betty's champagne chicken with mushrooms is your ideal bet. This easy entrees made from chicken breast and smothered with elegant champagne-sour cream-mushroom sauce will surely impress your guests. Watch this video to learn how to cook up this delightful treat at home.