6 pieces skinless, boneless chicken breasts
Flour
Pepper and seasoned salt
1 stick butter
2 lbs. mushrooms
1/2 c. heavy cream
1/2 c. champagne

Dredge chicken in flour seasoned with pepper, garlic powder and salt. Brown in skillet with melted butter. Remove chicken. Brown sliced mushrooms. Add chicken. Add cream, reduce heat to a slow simmer. Add champagne shortly before serving. Cook slowly for 10 minutes longer. Serve.

Additional milk or cream may be added to extend sauce. Sauce is excellent for a fetuccini side dish with the chicken.