Auld Lang Syne

When I was first embarking upon my cooking education, there were few people around who enjoyed food outside the traditional Southern fare that I grew up with. While my mother appreciated my work, she was not a cook, did not enjoy cooking and got by on survival foods. Fortunately, my boss, a lady that grew up in Chicago and had lived in various big cities throughout the United States, did appreciate different cuisines and had some experience cooking them. While she didn't cook often, due to her job, she did enjoy the process. She gave me this recipe and it has remained a favorite after twenty years. Each time I make it, I'm reminded of an old friend and good times- which makes the true flavor of this recipe unbeatable!

I often make it for New Year's Day supper as it is a good use of the leftover champagne. It also makes an excellent birthday or anniversary meal as the extra champagne can be served as part of the celebration.

I usually serve it over egg noodles although any pasta would work. For sides, steamed asparagus and a salad sliced tomatoes with a light vinaigrette. I keep dessert light by serving a fruit tart or fresh fruit over angel food cake with a little whipped cream.

Champagne Chicken and Mushrooms

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

6 skin-on, boned chicken breasts

2 tablespoons unsalted butter

2 tablespoons olive oil

1 lb white button mushrooms , sliced

1 cup Champagne

1 cup chicken broth

1/2 cup whipping cream

Salt and pepper to taste

Stir together first 3 ingredients in a shallow bowl and dredge chicken in mixture. Melt butter with olive oil in a large skillet over medium heat. Brown chicken, in batches, 3-5 minutes on each side or until golden brown. Set aside.

Add more butter if needed and sauté mushrooms until tender. Stir in Champagne and broth and bring to a boil, stirring to loosen browned particles from bottom of skillet. Reduce heat, and return chicken to skillet. Cover and simmer 10-20 minutes or until done.

Transfer chicken to a warmed serving dish. Stir cream into mushroom mixture and add any additional salt and pepper to taste. Cook 5 to 6 minutes or until thickened. Pour sauce over chicken and serve.