This came out really good, but I did make some changes. I added Italian seasoning and garlic powder to the flour mixture. I used chicken breasts that were on the small side and pounded them a little bit so they were about 1 inch thick instead of 2 inches. I also added half of a sliced onion in with the mushrooms. When I removed the chicken from the pan, I used another 1/2 cup of champagne to de-glaze the pan. Added in a full pint of cream (just slightly more than 2 cups), 2 chicken bouillon cubes, garlic powder, salt, and 1/3 cup grated Parmesan cheese. Turned out great! This recipe is well worth trying and was a great base for me to work with. Thanks so much!
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This came out really good, but I did make some changes. I added Italian seasoning and garlic...