Recipe(tried): Champagne Chicken for Two

CHAMPAGNE CHICKEN FOR TWO

Imagine candlelight, romantic music, and a favorite bottle of white wine.

2 chicken breast halves, skinned and boned
Dash of salt
1/4 tsp pepper
2 tsp flour
1 tbsp vegetable oil
1 tbsp plus 1 tsp butter or margarine
1/4 lb fresh mushrooms, quartered
3/4 cup whipping cream
1/4 cup champagne

Sprinkle breasts with salt and pepper; dredge in the flour.

In a large skillet, heat oil to medium heat; add chicken, and cook only until golden brown on both sides. Remove chicken from skillet, reserving pan drippings. Drain on paper towels, set aside.

Add butter to pan drippings in skillet. Add mushrooms, and saute until tender.

Stir in the cream and champagne. Return chicken to skillet and bring to a boil. Immediately reduce heat, cover, and simmer 8 to 10 minutes, or until chicken is done. Transfer the breasts to a serving platter; set aside and keep warm.

Cook the sauce over medium heat for 5 more minutes or until liquid is reduced and sauce is thickened, stirring constantly.

Pour sauce over chicken and serve.

Menu Suggestion:
Serve with your favorite steamed, buttered vegetable, a small dinner salad, and for dessert, a refreshing sherbert served in a stemmed glass topped with a fresh mint sprig.