Valentine’s Day is on a Tuesday this year, but that doesn’t mean you can’t make a special dinner in less than 30 minutes.
This champagne chicken is exactly that. In fact, we’ve enjoyed it twice already!
The chicken is pounded thin making it quick to cook.
In fact, the longest part of the cooking process is boiling water for the accompanying angel hair pasta. The lightly breaded and fried chicken is topped with a champagne mushroom sauce.
Yes, I said mushrooms! I actually quite enjoyed the mushrooms in this dish. (Same with the Marsala ravioli… maybe I’m coming around!)
- 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/4″ thickness
- 1/4 C + 2 tbsp flour, divided use
- 2 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 C champagne
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