12 Pepperidge Farm puff pastry shell
6 boneless breasts of chicken halved
1 lb. mushrooms
1 bottle champagne (3 1/4 c.)
3 c. heavy cream
1 c. flour
2/3 c. oil
4 tbsp. butter
3-4 tbsp. fresh dill snipped
1/2 tsp. salt
1/4 tsp. pepper

Halve chicken breasts and pound thin. Coat in flour, salt, and pepper mixture. Brown in oil and butter. Drain and cool. Saute mushrooms and drain. Dice chicken. In a separate container. Stir together the heavy cream and champagne. Heat this mixture in a clean pan for 1-2 minutes. Add chicken and mushrooms. Simmer for 15 minutes. Bake puff pastry according to package directions. Serve chicken over puff pastry. Serves 12.