8 skinless, boneless chicken breast halves
White pepper
4 tbsp. unsalted butter
3 tbsp. finely chopped shallots
3/4 lb. thinly sliced mushrooms
2 tbsp. cognac
1/2-1 c. heavy cream

Sprinkle chicken breasts until white pepper. Heat butter in 1-2 skillets and add breasts skinned side down. Cook for about 2 minutes without browning. Turn the chicken breasts and continue cooking for about 4 minutes. Do not let the chicken pieces brown.

Transfer the chicken to a serving dish and cover with foil. Add the shallots to the skillet. Cook briefly and add the mushrooms. Cook, stirring for about 2 minutes. Add the cognac and stir. Add the cream and cook down over high heat for about 5 minutes. Sprinkle with pepper and stir. Add any drippings from the chicken breasts. Spoon the sauce over the chicken breasts and serve.