Chicken au Champagne

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Champagne

  Classic - Kola

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup sliced or 72g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Lemon juice

  Raw

  ½ lemon yields or 24g

Directions

1. Preheat the oven to 375°F. Heat olive oil in a large skillet over medium heat.
2. Add the chicken to the skillet and sear for 3 minutes on each side.
3. Remove the chicken and place it on a plate.
4. Remove the pan from heat and add minced shallots. Stir for 1 minute.
5. Add the Champagne and scrape the bottom of the pan to deglaze.
6. Return the chicken to the pan, baste with the champagne sauce, and place in the oven. Bake for 25 to 30 minutes until thoroughly cooked.
7. Heat butter in a large non-stick pan. Add mushrooms and cook for 5 minutes.
8. Remove chicken from the oven, add sautéed mushrooms, and stir in fresh chopped basil.
9. Drizzle fresh lemon juice over top and serve.

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