Champagne Chicken

• Boneless skinless chicken thighs
• 2 tsp butter
• 1/2 cup champagne
• 1 lb mushrooms, sliced
• 1 large shallot finely chopped
• 2/3 cup heavy cream
• Chopped fresh parsley

In a large skillet, heat the olive oil over medium heat. Season the chicken with salt, then sear the fillets for 3 to 5 minutes on each side. Remove from the skillet and place on a plate.

Melt the butter in the skillet. Add the mushrooms and saute them for 3 to 5 minutes until they start to soften. Remove from the skillet with a slotted spoon and set the mushrooms over the chicken. Cover to keep warm.

Saute the shallot for 3 to 4 minutes, then deglaze the skillet with the Champagne. Add salt and pepper to taste.

Pour in the cream and let the sauce simmer for 2 to 3 minutes. Cook until the sauce begins to thicken.

Return the chicken and mushrooms to the sauce. Stir to coat, then garnish with parsley, and serve warm.