8 boneless chicken breast (with or without skin)
2 c. champagne
2 c. whipping cream
Pinch of salt and white pepper
Wondra flour (can be found in any grocery store on the flour aisle)

Brown chicken in large skillet. Deglaze skillet with the 2 cups champagne; sprinkle with salt and white pepper to taste. Place browned chicken in deep baking dish and pour champagne sauce over it. Bake at 350 degrees for 1/2 hour or until done. Set chicken aside.

Reduce drippings by half, then pour back in skillet. Bring back to a slow boil. Add 2 cups cream, thicken with Wondra, and season with salt and white pepper. Serve over rice or noodles