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

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.

Ingredients

· 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)

Directions

· 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