CHICKEN BREAST WITH CHAMPAGNE SAUCE

CHICKEN BREAST WITH CHAMPAGNE SAUCE
2 Tablespoons butter or margarine
4 chicken breast halves – boneless / skinless
1/2 cup sliced fresh mushrooms
1/3 cup champagne
1/3 cup sour cream
1/8 tsp salt
1/8 tsp white pepper

Heat butter in a medium skillet.  Add chicken, and brown on both sides.  Remove chicken to a 1-quart baking dish – reserving the drippings in skillet.  Add mushrooms to skillet, and saute; remove mushrooms and set aside.

Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally.  Pour over chicken; cover and bake at 350 degrees for 20 minutes or until chicken is done.

Place chicken on a platter, reserving liquid.  Add sour cream, salt and pepper to reserved liquid.  Whisk until smooth and pour over chicken and top with mushrooms.

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