Creamy cava Chicken

Cut the chicken breasts in half horrizontally to make 4 thin pieces.

2 large boneless, skinless chicken breasts

In a shallow bowl, mix 2 tablespoons of cornstarch, Italian seasoning, garlic powder, onion, powder, sea salt, and pepper. Add the chicken and coat it well.

3 tablespoons cornstarch, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder, onion powder, sea salt, and pepper

Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until it's golden on both sides, about 6 minutes. Remove the chicken from the pan.

Add the remaining tablespoon of butter and 1 tablespoon of oil to the pan then add the mushrooms and let them cook for about 5 minutes, until they're softened. Stir the thyme into the mushrooms then transfer them to the plate with the chicken.

3 cups sliced mushrooms, 1 teaspoon fresh thyme

Add the remaining tablespoon of oil to the pan and add the onion. Cook until it is softened, about 3 minutes. Add the champagne to the pan, bring it to a boil, and scrape up any bits that are stuck on the bottom of the pan.

1 small onion, 1 cup champagne

Add the chicken stock, cream, chicken, and mushrooms to the pan and simmer for 2-3 minutes, or until the chicken is fully cooked.

1 cup EACH: chicken stock and heavy cream

Mix the remaining 1 tablespoon of cornstarch with a little water and add it to the pan to thicken that sauce.