Champagne Chicken

Instructions

1. Melt the butter in a medium sauté pan and sauté the mushrooms until tender, about 5 to 7 minutes.
2. Add in the green onions and lemon juice. Stir to combine.
3. In a small bowl, combine the flour, chicken base, kosher salt, and water. Stir to combine.
4. Pour the chicken bouillon mixture into the saucepan, stirring constantly.
5. Add the half and half, and cook until thickened, stirring constantly. Pour in the champagne and cook until heated through. Turn the heat down to low while you prepare the chicken breasts.
6. Preheat the oven to 350°F and prepare a sheet pan with foil or parchment paper.
7. Using a mallet, pound each chicken breast to ¾-inch thickness.
8. Mix together the large eggs and whole milk in a shallow bowl. In a separate shallow bowl, mix together the remaining 2 cups of flour and Nature’s Seasons®.
9. Dip the chicken breasts in the dry mixture, then the wet mixture, and then dip again in the dry mixture, shaking off any excess.
10. Heat 2 tablespoons of olive oil in a large sauté pan set over medium heat.
11. Pan fry each chicken breast, for about 3 to 4 minutes, per side. You are looking for a quick fry to brown the chicken breasts.
12. Place the browned chicken breasts in a large casserole dish. Pour the champagne sauce over the chicken and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. The sauce will thicken as it cooks.
13. Remove the casserole dish from the oven and serve immediately. Enjoy!