Champagne Chicken.

CHAMPAGNE CHICKEN

8oz chicken tenderloin
1 cup all purpose flour
1tsp lawrys season salt
1 tsp paprika
1/2 cup mushrooms sliced 1/4 inch
1/2 cup artichoke hearts rough chopped
1 tbl spoon sundried tomatoes
1 tbl spoon green onions
1 cup champagne
4oz unsalted butter
2oz oil oil

For seanoned flour:
In mixing bowl combine flour, lawrys and paprika and blend thoroughly.

In sauté over medium heat add oil and 1/2 of the butter and heat until bubbling. Lighly dredge chicken tender in seasoned flour and shake off excess. Place in sauté pan and cook until golden brown when finished set to the side on plate. Return pan to stove and increase heat to high add 1/2 champagne and mushrooms, artichokes, sundried tomatoes to pan and sauté until pan is almost dry. Add remainder of champagne and reduce by half remove from heat and add rest of the butter slowly stirring. Salt and pepper to taste pour contents over top of the chicken and garnish with green onions.