Chicken Champagne Cream Sauce Recipe

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Chicken Champagne Cream Sauce Ingredients

Chicken Champagne Cream Sauce Preparation Method

• Clean the chicken breast and cut each into half, remove off any fat sticking on to it and dry it between kitchen tissues. Keeping the chicken in between two wax papers, hammer it with a chicken pounder or anything heavy.
• Season the pounded chicken breast with salt and pepper and dust it lightly with flour.
• On to a skillet add two tablespoons of butter and cook the chicken breast evenly on both sides; it will take about 3 minutes each on either side to be properly done. Drain off the butter and set the chicken aside. 
• Into the skillet dripping, add the remaining two table spoons of butter, sauté mushrooms, leeks and celery for about a minute on a low flame. Add chicken stock, salt and pepper and cook the vegetables in it for five minutes.
• Now add the champagne to the broth and boil for a few seconds and then add the cooked chicken breast and cook for five more minutes.
• Wisk in cream, salt and pepper into the broth and cook the chicken and mushroom for some more time, after reducing the flame.
• Serve it hot with cooked white rice and salad.