Ingredients:
3 boneless chicken breasts, pounded thin or 6 thin sliced chicken breasts
5 basil leaves, chopped fine
2 garlic cloves, minced
1/4 cup olive oil
2 lemons
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) packages baby portabella mushrooms, stems removed and tops quartered
salt and pepper
1 cup asti spumante champagne
1 1/2 teaspoons cornstarch
chopped basil ( to garnish)
Directions:
Make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
Marinade chicken for at least 2 hours or overnight if you wish.
Heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
Remove chicken on to plate when cooked.
Place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
Cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
Add to pan along with juices that came from cooked chicken on plate.
If it gets too thick add some water to loosen, you wont need much if any at all.
Arrange chicken on plate and chop fine some more basil to taste.
Pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.
Servings: Serve
Time preparation: 120 min.
Time total: 140 min.