Here is my favorite Fancy-Schmancy meal, courtesy of Southern Living. I think I first served this dish for Valentine's Day a few years back, and both of us fell in love with it. It's rather time-consuming, but worth the effort. I buy the cheap ($3) bottle of champagne from the grocery store to keep the cost down. I must say that you really should use the shallots--they add such a delicate richness that can't be duplicated by subbing onions or garlic. For those unfamiliar with them, they look like large cloves of garlic with a purpley skin. They aren't much more expensive than garlic. It's also best to use heavy whipping cream instead of subbing half-and-half, since the cream helps to thicken up the sauce.

This dish is best served over orzo pasta (my favorite) or rice. I like to serve roasted asparagus as a side.

Champagne Chicken and Mushrooms

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 boneless, skinless chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced shallots (about 3 medium)
2 (3.5-ounce) packages white mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups Champagne or sparkling wine
2 teaspoons chopped fresh thyme
1/2 cup whipping cream
Salt and pepper to taste

Preparation
Stir together first 3 ingredients in a shallow bowl. Dredge chicken in flour mixture; place on a wire rack. Let stand 15 minutes. Dredge chicken in flour mixture again; return to rack.

Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown. Remove chicken to a plate.

Add shallots to skillet; cook, stirring often, 2 minutes or until golden brown. Add mushrooms and garlic, and cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10 minutes or until done.

Transfer chicken to a serving platter. Stir cream into mushroom mixture. Cook 5 to 6 minutes or until thickened. Add salt and pepper to taste. Serve sauce immediately over chicken.

Yield

Makes 6 servings