Ingredients

The following ingredients have 4 Servings
  • 16 ounces boneless thin sliced chicken breasts
  • 1/2 cup all purpose flour
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 10 ounces sliced portobello mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped scallions
  • 1 1/2 cups champagne
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Preheat oven to 350 degrees F.
  • Add the flour to a bowl; then dredge the chicken in the flour and place on a plate until all pieces have been coated.
  • Heat the butter and oil in a large nonstick skillet over medium high heat. When the pan is hot enough, add the chicken and cook 2-3 minutes per side until they become lightly browned.
  • Place the cooked chicken directly into an oven safe baking dish; then repeat until all of the chicken is cooked through.
  • Add the mushrooms, scallions, thyme and garlic to the pan; then cook until the mushrooms have softened; approximately 1-2 minutes.
  • Next, add flour, stir well; then add the champagne and stir until the sauce thickens slightly.
  • Pour the mixture over the chicken; then bake for 15-20 minutes until hot and bubbly. (This ensures the chicken is cooked through).