4 whole chicken breasts, boned
1/3 c. all purpose flour
1 tsp. salt
1/8 tsp. freshly, ground white pepper
4 tbsp. butter
2 tbsp. olive oil
1 1/2 c. champagne
1 c. heavy cream
Sauteed mushrooms

Flatten chicken breasts, combine flour, salt, pepper. Dust breasts both sides, saute in butter and oil for 5 minutes. Turn chicken and add champagne. Cook another 15 minutes until chicken is done and champagne is reduced by half. Remove the chicken, to a heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms. Pour over chicken and serve.