Chicken Breasts With Champagne Sauce
|Chicken breast halves||4 , skinned and boned|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Champagne||1⁄3 Cup (5.33 tbs)|
|Commercial sour cream||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄8 Teaspoon|
Heat butter in a medium skillet.
Add chicken, and brown on both sides.
Remove chicken to a 1-quart baking dish, reserving drippings in skillet.
Add mushrooms to skillet, and saute; remove mushrooms, and set aside.
Stir champagne into drippings in skillet, simmer until thoroughly heated, stirring occasionally.
Pour over chicken, cover and bake at 350Â° for 20 minutes or until chicken is done.
Remove chicken to platter, reserving liquid.
Add sour cream, salt, and pepper to reserved liquid, whisk until smooth.
Pour over chicken, and top with mushrooms.