1 1/2 tbsp. flour
1 tsp. salt
1 tsp. tarragon, finely crushed
1/2 tsp. white pepper
1/4 tsp. paprika
4 (7 oz.) half chicken breast, boned
3 tbsp. butter
1 tbsp. oil
1 (187 milliter) bottle champagne
3/4 c. sliced mushrooms
1 c. whipping cream

Combine flour, salt, tarragon, white pepper and paprika. Pull off any excess fat from chicken and roll in seasoned flour to coat.

Heat 2 tablespoons butter with oil in large skillet. Add chicken breast, skin side down. Brown slowly on both sides. Pour off excess fat. Pour champagne in pan, sit lid ajar and simmer until chicken is tender and champagne reduced about half. Heat remaining tablespoon butter in small skillet until bubbly. Add mushrooms and cook over medium high heat stirring constantly until tender crisp, 1 minute. Remove chicken to serving dish, add mushrooms. Keep warm. Add cream to chicken pan, simmer until slightly thick. Strain. Serve over chicken. Garnish with cherry tomatoes and parsley.