A great way to get rid of left over wine or champagne.
- chicken breasts
- left over champagne or dry white wine
- butter, melted
- olive oil
- salt and pepper
Mix flour, tarragon, salt and pepper. Coat chicken in flour mixture. Heat butter and oil in frypan. Add chicken and cook about 4 minutes on each side. Add champagne and cook over medium heat about 12 minutes (or until chicken is done).
Remove chicken. Add mushrooms, cream and cook over low heat stirring constantly until thickened. Pour mixture over chicken breasts.
Serve over wild rice or with pasta.