3 chicken breasts, halved, skinned & deboned
1 lb. mushrooms
1 stick of butter
1/4 c. brandy
1/4 c. sherry
2 c. heavy cream
Minced onion
Salt
Pepper

Season chicken breast with salt and pepper. Brown chicken in 1 stick of butter. Removed chicken from pan. In remaining butter, saute 1 pound sliced mushrooms and 1 tablespoon minced onion, adding more butter if necessary until the mushrooms are golden. Remove the pan from the heat and add 1/4 cup of each brandy and sherry.

Cook the mixture, stirring, over moderately high heat until the liquid is reduced by half. Stir in 2 cups heavy cream (alternative - 1 cup heavy cream/1 cup sour cream) 1/2 at a time, letting each addition reduce for 1 minute before adding the next. Season the sauce with salt and pepper to taste. Put chicken back in pan and simmer for about 1/2 hour or until chicken is cooked through. Put chicken on a bed of wild rice, pour sauce over chicken and garnish with parsley. This makes a nice formal dinner meal. Sauce can be doubled.