2 skinless chicken breasts
Approximately 1 oz. flour
Approximately 4 oz. butter
1 oz. minced shallots
1 tsp. parsley, chopped
1/4 c. heavy cream
2 oz. sliced mushrooms
1/2 c. champagne
1/2 chicken bouillon cube
Salt & pepper to taste

Season chicken breasts with salt and pepper. Dust lightly with flour. Heat butter in 8 inch saute pan. Saute chicken breasts in butter until lightly brown on both sides. Remove chicken from saute pan, add minced shallots, bouillon and saute lightly. Add mushrooms. Cook 1 minute only. Place chicken breast on top of shallots and mushrooms. Add champagne and reduce to 1/2 original volume. Remove from heat and swirl in heavy cream. Check to taste. Add chopped parsley. Serves 2. Can be doubled or tripled.