Champagne Chicken

Name: Champagne Chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breasts (skinned and boned); 1 egg; 1/4 cup flour; 1 tsp garlic salt; 1/2 tsp pepper; 1/2 cup light butter; 1/2 lb sliced mushrooms; 1 can lowfat evaporated milk; 1/3 cup champagne

THH @cook_2989844

From my mom's kitchen.

THH @cook_2989844

From my mom's kitchen.

Saved

Ingredients

30 mins

4 servings

4chicken breasts (skinned and boned)
1egg
1/4 cupflour
1 tspgarlic salt
1/2 tsppepper
1/2 cuplight butter
1/2 lbsliced mushrooms
1 canlowfat evaporated milk
1/3 cupchampagne

Saved

Steps

30 mins

1

Place chicken between two pieces of wax paper and flatten to an even thickness with a rolling pin.
2

Break an egg into a bowl and whisk to mix.
3

Add dry ingredients (flour, salt and pepper) into a bowl.
4

Melt butter in a large skillet.
5

Dip chicken in egg and coat in flour mixture. Add to hot butter in skillet and cook until slightly browned on both sides.
6

Add sliced mushrooms to skillet. Put on medium heat, cover and cook for 10 minutes.
7

Drain off excess butter. Add evaporated milk. Simmer over low heat 10 minutes.
8

Transfer chicken to warm platter.
9

Add champagne to liquid in skillet. Bring to a rapid boil and stir until liquid is reduced to a creamy consistency. Add milk if it becomes too thick.
10

Spoon over chicken and serve.