2 tbsp. butter
4 chicken breast halves, boned and skinned
1/2 c. sliced fresh mushrooms
1/3 c. Balatore champagne
1/3 c. sour cream
1/8 tsp. salt
1/8 tsp. white pepper

Heat butter in a medium skillet. Add chicken, and brown on both sides. Remove chicken to a 1-quart baking dish, reserve drippings in skillet. Add mushrooms to skillet and saute; remove mushrooms and set aside. Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350 degrees for 20 minutes, or until chicken is done. Remove chicken to platter, reserving liquid. Add sour cream, salt and pepper to reserved liquid. Whisk until smooth. Pour over chicken and top with mushrooms. Yield 2 servings.