4 skinless, boneless chicken breasts
1/2 oz. dried mushrooms (Bonavita chanterelles or cepes)
1/4 c. flour
Salt and pepper (cayenne if desired)
4 tbsp. olive oil
4 tbsp. butter
1 lb. fresh mushrooms, cleaned and thinly sliced
2 quarter inch slices prosciutto, julienned
3 tbsp. cognac
1 c. heavy cream, creme fraiche, or sour cream, room temp.

Soak dried mushrooms, covered in warm water about 10 minutes. Drain, rinse well and squeeze dry.

Season chicken breasts with salt and pepper. Lightly coat with flour. Using 2 large heavy frying pans, divide oil and butter between pans. Saute chicken breasts in one pan until golden brown.

In other saute mushrooms, first fresh ones until dry, then add dried. When breasts are golden add prosciutto and cognac. Carefully flame cognac with a match. When flames die down add mushrooms and cream. Cook stirring until cream thickens (10-15 minutes). Adjust seasoning and serve. Try with wild rice or brown rice. Four servings.