2 tbsp. flour
1/2 tsp. salt
Dash of pepper

Combine.

4 chicken breasts, skinned and boned
2 tbsp. butter, melted
1 tbsp. olive oil
3/4 c. champagne or dry white wine
1/4 c. mushrooms
1/2 c. whipping cream

Dredge chicken in flour mixture. Heat butter and oil in large skillet; add chicken and saute about 4 minutes or so on each side. Add champagne: Cook over medium heat about 12 minutes (or until chicken is done).

Remove chicken to a serving platter. Add mushrooms, whipping cream and cook over low heat stirring constantly until thickened. Pour mixture over chicken breasts.

Makes 3 to 4 servings. Good with wild rice.