MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Jerome's Champagne Chicken
Categories: Poultry, Mushrooms, Dairy, Herbs, Wine
Yield: 6 Servings

1 1/2 c A P flour
1 tb Seasoned salt
1 tb Coarse black pepper
1 1/2 tb Garlic powder
2 tb Butter
2 tb Extra virgin olive oil
6 Boned, skinned chicken
- cutlets
6 Baby Bella or white
- mushrooms
3 tb Chopped scallions
3 ts Dry thyme flakes
1/3 c Chicken broth
1/4 c White wine
1/2 c Heavy cream

In a large bowl, combine the flour, salt, pepper, and
garlic powder. Place a large skillet on the stove and
preheat over medium high. Add the butter and olive oil
to the pan. Place the chicken into the flour and coat
well. Shake off the excess flour and immediately place
the breast into the pan. Sauté the chicken for 3
minutes. Add the mushrooms, scallions, and thyme to the
pan. Turn the breast over and add the chicken broth and
white wine. Continue to cook for two minutes. Add the
cream to the pan and reduce the heat to simmer for an
additional 4 minutes.

Wild rice is an excellent side dish for this recipe.

Place the breast onto a platter or serving plate. Spoon
the sauce over the breast and enjoy.

Chef Jerome Brown, of Rocky Mount

Serves 6

RECIPE FROM: https://www.wral.com

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