1

Rinse your chicken and trim any visible fat. Then slice the chicken horizontally into 1/4" thick pieces (approx. 7-9 pieces) and pound with a meat mallet until pieces are uniform in thickness. In a bowl, mix together 1 cup of the flour and pepper.

2

Dredge the chicken in the flour. Heat oil and 1 tbsp of butter in a large sauté pan over medium heat.

3

Add flour-coated chicken and cook 2-3 minutes per side until they become lightly browned. Place cooked chicken directly in an oven safe baking dish and repeat until all the chicken is cooked through.

4

Drain the grease from your pan but do not wipe clean (leaving the bits in the bottom). Add the remaining 1 tbsp. butter along with the mushrooms, scallions and garlic. Sauté until the mushrooms have softened and add the remaining 2 tbsp. flour; mix well.

5

Next, deglaze the pan with your champagne and chicken broth and stir until the sauce becomes slightly thickened. Pour mixture over the cooked chicken and bake at 350°F for 15-20 minutes.