This is one of my all-time favorite creamy, chicken, pasta dish, but then again, I do like most all of them. This one is different. It has champagne in the sauce and mushrooms, two of my favorite food groups.
This dish is easy enough for any beginner cook to achieve and tastes like a professional chef made it. This is the perfect special occasion meal. This recipe only uses 1/2 cup of dry champagne, so then you can put the bottle on ice and enjoy it with your meal. It complements it perfectly, but what doesn’t go well with champagne?
To make this meal complete, serve with a salad and of course your favorite dessert.
Source: So Tasty, So Yummy
1/4 cup of Flour, + 2 tablespoons
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 tablespoons of Parmesan Cheese, grated
2 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
2 tablespoons of Olive Oil
2 tablespoons of Butter
1/2 lb. of Mushrooms, quartered
1/2 cup of Dry Champagne
3/4 cup of Half and Half
1/4 teaspoon of Red Pepper Flakes
1/4 teaspoon of Tarragon
8 oz. Pasta, I recommend Angel Hair or Fettuccine Pasta
First, pre-heat the oven to 200 degrees.
Now, cook the pasta according to directions on the package. When finished, drain and set aside.
Next white the pasta is cooking, in a small bowl mix together the 1/4 cup of flour, salt, pepper, and parmesan. Dredge the chicken in the mixture, until well coated.
Now, heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken on each side about 3-4 minutes, until cooked thoroughly. Remove the chicken from the skillet and place onto a baking sheet and place in oven to keep warm.
Next, add the mushrooms and 2 tablespoons of flour to the pan, sauteing for about a minute. Add the champagne and scrap up any browned bits on the pan. Reduce the sauce by half. Whisk in the half and half, red pepper, and tarragon. Sprinkle with salt and pepper to taste. Heat the sauce until the desired consistency is achieved.
Serve the chicken on the pasta, topped with the sauce.
The Barbee Housewife