4 breasts chicken (good size)
Flour
Salt
Pepper
1 stick butter
1/2 lb. mushrooms, sliced (fresh)
1 c. heavy or light cream
1/4 c. wine
Milk

Place chicken between waxed paper and pound slightly. Flour, salt and pepper chicken. Shake off excess. Heat skillet with butter. Cook chicken over low heat until brown on both sides, about 5 minutes. Add mushrooms and cook another 10 minutes. Drain off excess butter.

Add cream and simmer 10 minutes. Take chicken out of pan; put on platter. Add wine and stir into sauce. Cook until thickened. (If sauce is too thick, add milk a little at a time until right consistency.)