Champagne Chicken

This could probably work for any poultry, including duck, pheasant, goose and grouse; when I made if several years ago as an anniversary dinner for the beautiful Mrs. Tas, I used chicken and it was excellent. Since she seemed to like it then, I will hopefully attempting it again on our upcoming anniversary (14 February).

The first time I made this, I used cold duck champagne (a burgundy champagne) and added some parmasean/romano cheese to the "sauce," making a sort of alfredo sauce, then served it over seasoned mashed potatoes. I also added a bit of garlic powder to the flour/salt/pepper for dredging the chicken......it seemed to me that 2 cups of cream was a bit too much, but your mileage may vary.

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4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
 

Directions

1 Lightly dust chicken breasts with flour and a little
   salt and pepper.

2 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. Cook over medium heat,
   champagne should boil a little, for approximately 1/2 hour.
   When chicken is tender, transfer chicken to a platter.

3 Pour cream into skillet. Simmer about 5 minutes, until
   slightly thickened. Pour sauce over chicken breasts. Serve.