Ingredients

3 boneless, skinless chicken breasts

Salt and pepper to taste

4 tablespoons olive oil

14 ounces baby portobello mushrooms, sliced

1 shallot, chopped

3 cloves garlic, minced

1 cup brut (dry) champagne

⅔ cup whole milk

1-2 teaspoons cornstarch

½ teaspoon salt

¼ teaspoon pepper

Optional: parsley for garnish

Instructions

Step 1: Pound the chicken breasts with a tenderizer to ensure even thickness, then slice each breast in half to make six servings. Lightly season both sides with salt and pepper.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and cook about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, add the remaining 2 tablespoons of olive oil. Cook the chopped shallots and sliced mushrooms together until tender. Add the minced garlic and cook for an additional minute.

Step 4: Pour in the champagne, bring to a boil, then reduce the heat to simmer. Let it cook for about 10 minutes to reduce slightly.

Step 5: Stir in the whole milk, combine well, then return the chicken to the skillet, coating it with the sauce. Cover and simmer for another 10 minutes or until the chicken is fully cooked.

Step 6: Mix the cornstarch with an equal amount of water to make a slurry. Add it to the skillet and cook until the sauce thickens. Remove from heat, garnish with fresh parsley if desired, and serve.

Tips & Variations

For a richer sauce, substitute half-and-half or cream for the whole milk.

Use dry white wine if champagne is unavailable, though champagne adds a unique flavor.

Pound chicken evenly to avoid uneven cooking and to keep it tender.

Add a splash of lemon juice to brighten the sauce just before serving.

FAQs

Can I use a different type of mushroom?

Yes, cremini or white button mushrooms work well as substitutes and will still complement the flavors in the dish.

Is it necessary to use champagne?

While champagne adds a distinct, delicate flavor, you can substitute with a dry white wine or sparkling water with a squeeze of lemon, though the taste will vary slightly.