Champagne Chicken With Mushrooms

• 2 tablespoon olive oil
• 4 small boneless, skinless chicken breasts
• salt and pepper, to taste
• 4 garlic cloves, minced
• 2 8-ounce packages mushrooms
• 1 cup champange
• 1 14- ounce can chicken broth
• 1 8-ounce package cream cheese
• 1/4 cup fresh basil leaves

1. Heat the oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the hot skillet. Brown on both sides, about 3-4 minutes per side. Add the garlic and the mushrooms and cook for another 5 minutes until the mushrooms are soft. Add the champagne and using a wooden spoon, gently scrape the brown bits from the bottom of the pan. Cook for another 5 minutes until the champange has reduced slightly. Add the chicken both, cream cheese and whisk until the cream cheese has melted. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, about 5 minutes. Serve with pasta or rice.