Recipe: Chicken Champagne

Chicken Champagne

8 chicken breasts
flour, salt and pepper
4 tbs olive oil
2 pkgs. fresh mushrooms, sliced (or 4 cups)
4 cups cream
2 cups champagne (or white wine)
4-5 cups Basimati and Wild Rice mix, cooked
fresh parsley, or basil, for garnish (optional)

Dust chicken breasts with flour, salt and pepper. In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cover and cook over medium heat for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter of rice. Pour cream into skillet. Simmer 5-10 minutes, until slightly thickened.

Pour sauce over chicken and rice. Garnish with fresh parsley or basil. Serve immediately.