Champagne Chicken
Instructions
Combine flour, garlic salt and a little pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 tablespoons of butter and the oil in a large skillet. Add chicken and cook on medium heat for 5 to 8 minutes per side until cooked through. Remove chicken to a plate and cover with foil to keep warm. Add remaining butter and mushrooms to the same skillet you cooked the chicken in. Cook mushrooms for a few minutes and season with salt and pepper. Add champagne, chicken stock and tarragon to the skillet. Bring to a boil. Add cream and simmer for a few minutes until slightly thickened. Taste to see if the sauce needs some salt and pepper.
Spoon sauce and mushrooms over chicken breasts. Great with wild rice or mashed potatoes as a side dish.
