8 boned chicken breasts, halved, 2 lbs. or more
Salt and pepper to taste
4 tbsp. butter
4 tbsp. chopped shallots
1 lb. mushrooms, sliced
2 tbsp. cognac
2 c. sour cream
1/4 c. dry white wine

Heat the butter in large skillet and brown chicken. Transfer chicken to a shallow baking dish. Add the shallots to the skillet, cook briefly; add the mushrooms and cook for 2 minutes. Add the cognac and stir. Add sour cream, salt and pepper. Cook down 5 minutes. Add white wine until a light sauce consistency, pour over chicken in baking dish and bake 45 minutes at 350 degrees. Serves 6.