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Champagne Chicken with Lion's Mane and Oyster Mushrooms by Eric Lewis

Updated: Feb 14, 2021

This recipe won first place in our recipe contest. It is amazingly delicious and very easy to prepare! Great quick and delicious meal for a weeknight or to show off with guests. Try it, you won't be disappointed.


· 4 boneless skinless chicken breasts cut into long trips

· 1 bottle of dry or brut champagne… 1 can of ginger ale can be substituted

· 1 stick of butter

· ½ pint heavy cream

· 1 large thing of Megan’s Mushrooms Blue Oysters julienned

· 3 nice sized Megan’s Mushrooms Lions Main Mushrooms cut into small strips

· 1 or more Leak(s) cleaned and sliced thin (optional)

· 2 green onions thinly sliced (optional)


· Sauté mushrooms, leaks, and onions in ¼+ stick of butter until tender (season with salt/pepper)

· Remove from pan and put aside

· Sauté chicken until browned in remaining butter

· Turn heat to med-high and add ½ bottle of champagne (or can of ginger-ale) and heavy cream

· Let simmer for about 7 minutes or until sauce thickens. If sauce doesn’t thicken to your liking add bit of cornstarch.

· Turn off heat and fold in mushrooms


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