Creamy Champagne Chicken

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 pinch salt (to season)
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  Mushrooms, White, Sliced(397g)
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  Unsalted Butter(10g)
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  Shallot
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  Sparkling Wine, Dry(120g)
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  Whole Milk(160g)
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  Cornstarch(5g)
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  1 pinch fresh parsley (to garnish)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 3–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
2. 2Add the butter to the same skillet over medium heat. Add the sliced mushrooms and cook for 3–5 minutes, stirring occasionally, until just beginning to soften. Transfer to the plate with the chicken.
3. 3Add the minced shallot to the skillet over medium heat and cook for 4 minutes, stirring occasionally, until softened and fragrant.
4. 4Pour in the sparkling wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 10 minutes over medium heat, stirring occasionally, until the liquid reduces by about half.
5. 5Pour in the whole milk and simmer for 2–3 minutes over medium heat. While simmering, whisk the cornstarch with 1 tablespoon of water until smooth, then slowly pour into the center of the sauce while stirring constantly until thickened, about 1–2 minutes.
6. 6Return the chicken and mushrooms to the skillet with any accumulated juices. Stir gently to coat everything in the creamy sauce and heat through for 2 minutes over medium heat.
7. 7Divide the chicken, mushrooms, and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 3 days.