Chicken au Champagne

I got this recipe from cookingwithcurls.com

1 tablespoon olive oil
4 chicken breasts or thighs with bone in and skin on
salt and pepper

Sear for 3 minutes on each side.  Remove to a plate.

1 shallot, minced

Add to the pan and cook 1 minute.

1 cup champagne (brut)

Add to the pan and scrape the bottom.  Return the chicken to the pan.  Bake 25-30 minutes at 375 degrees.

2 tablespoons butter
1 cup sliced mushrooms

While the chicken is cooking, cook the mushrooms in butter for 5 minutes.

2 tablespoons fresh tarragon

Add to the mushrooms and drizzle some lemon juice from 1/2 lemon over.

When the chicken is done, remove from the onion and add the mushrooms.  Serve along side some veggies and rice.