2 boned, skinned chicken breasts
1 tbsp. butter
1 tsp. shallots, minced
1/4 c. mushrooms, sliced
1/4 c. heavy cream
1/4 tsp. dry mustard
2 tbsp. brandy
Minced parsley, garlic powder, clarified butter

Cut chicken into large pieces (2-3 per breast). Dredge lightly in flour and saute in clarified butter until lightly browned and done through. Pour in brandy and light. When flames die out, take out chicken and keep on warm platter. Put in butter, a pinch of garlic powder, shallots, and mushrooms; saute until vegetables are tender. Add cream, mustard, a pinch of parsley, and salt and pepper to taste. Cook and stir until sauce is thick; pour over chicken and serve.