4 whole chicken breasts, halved, skinned and boned
2 c. chicken broth
3 tbsp. brandy
1 c. light cream
6 shallots
16 mushrooms, quartered
Salt and pepper
1 tbsp. lemon juice
Butter

Dust chicken breasts lightly with flour and saute in butter along with the mushrooms and shallots. Salt lightly, remove chicken and mushrooms from pan when browned. Pour brandy in pan and flame. Now add cream and chicken broth to pan. Cook about 10 minutes to reduce. Combine some soft butter and flour into a mix and add bits of this to the cream and chicken broth to thicken it into a sauce. When completed, strain the sauce; put chicken and mushrooms back in and simmer about 10 minutes or until chicken is tender. Reseason and serve with chopped parsley.