- 3 large boneless skinless chicken breasts
- 6-8 sprigs of fresh young rosemary
- 6-8 cloves garlic (sliced)
- 1/2 tsp dried sweet basil
- 2 TBS butter
- a little flour
- 8oz fresh mushrooms
- 2-3 TBS olive oil
- 2-3 TBS butter (optional)
- 1 - 2 cups champagne (I like Ballatore Gran Spumante)
- 1/8 cup half-n-half
- salt & pepper
Butterfly the chicken breast (slice the breast like a hot dog bun). Rub each chicken breast with a little sea salt. Stuff each breast with 2-3 sprigs of rosemary, a sprinkling of dried basil, a TBS or more of sliced garlic, and 1/2 TBS of sliced butter. Pepper each breast and refrigerate for at least an hour to allow all the spices to penetrate the meat. The longer you leave it, the more the meat will absorb the flavors. If you like, you can set the chicken in 1 cup champagne about 1/2 hour before cooking.
When ready to cook, heat a frying pan on medium heat. Add 2-3 TBS olive oil. Place the breast in the pan and dust with a little flour. Keep an eye on the heat; you don't want to burn the flour. Flip them carefully away from the cut side and dust the other side with flour. Once the one side is seared, flip again to sear the other side.
Push the chicken to the side of the pan and add the sliced mushrooms and the additional butter if desired. Once the mushrooms are seared, add the champagne - you can add the champagne that the chicken was sitting in as well.
Turn to low heat. Cover and let cook for about 5-10 minutes until the chicken is cooked through. Take the chicken from the pan. Turn the heat back to medium. Add the half-n-half to the pan. If you would like a thicker sauce, mix a little flour to the half-n-half before adding to the pan.
Serve the chicken topped with the sauce.
This, as I said, was delicious. The sauce had a tangy, almost bubbly zip. I served this with a cabbage salad and fried mashed potato patties.