Ingredients
¼cupall-purpose flour
1tspsalt
1½tspground black pepper
1½tspgarlic powder
4chicken breast halves,skinless, boneless
2½tbspbutter
1clovegarlic,minced
4cupsfresh mushrooms,sliced
1¼cupssweet sparkling wine,such as Asti Spumante, divided
1½cupsheavy cream,or as needed
Preparation
Mix together the flour, salt, pepper, and garlic powder in a shallow bowl.
Press the chicken breasts into the flour mixture to coat well.
Set the coated chicken breasts aside on waxed paper. Do not stack.
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with ¼ cup of the wine for about 15 minutes until the mushroom juices have been absorbed and the mushrooms are beginning to brown.
Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan.
Brown the chicken breasts on each side for about 5 minutes per side and pour in the remaining 1 cup of wine.
Cover the pan, and cook for about 10 minutes until the chicken is no longer pink inside.
Remove the chicken breasts from the pan, and arrange in a warmed serving platter.
Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, for about 10 minutes until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened.
Pour the sauce over the chicken, and serve.
