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.