Champagne Chicken

1/2 c. all purpose flour
1/2 tsp. salt and more to taste
1/2 tsp. freshly ground black pepper and more to taste
2 whole boneless skinless chicken breasts, well rinsed, patted dry, halved, and trimmed
3 tbsp. butter, margarine (used for nutritional info on this recipe), or light oil
juice of 1 lime
1/2 c. champagne
1/2 lb. mushrooms, sliced
1/4 tsp. freshly grated nutmeg

In a shallow bowl combine flour, salt, pepper. Dredge chicken in mixture. Set the breasts aside on a clean plate. Warm a nonreactive 10" skillet over medium heat. Add the butter and when hot, saute the chicken until lightly browned on both sides, 3 min. per side. Remove chicken to a plate.
Add the lime juice and champagne to the skillet and stir to scrape up the bits from the bottom of the pan. Let the sauce simmer over medium-low heat until alcohol burns off. Add the mushrooms and nutmeg and cook until mushrooms soften and the sauce reduces by one quarter to one-third, 5 minutes. Return the chicken to the skillet and cook over medium heat until the chicken is cooked through, 5-8 minutes more. Adjust seasonings with additional salt & pepper, then serve.

Number of Servings: 4

Recipe submitted by SparkPeople user SKINNYPINKCOW.