1 1/2 lbs. boned chicken breasts
2 shallots, chopped fine
2 tbsp. butter
1 oz. brandy
2 oz. white wine
1 c. heavy cream
Salt & pepper to taste
Chopped mushrooms

Cut chicken into strips. Melt butter in heavy skillet. Saute chicken until golden brown. Add shallots. Stir in brandy, wine and cream. Simmer gently for 4 to 5 minutes. Stir in salt and pepper to taste. Serve with noodles, rice or potatoes; a green vegetable and buttered carrots. May be prepared in advance.

For a different taste substitute amaretto in place of brandy and white wine and omit mushrooms.