2 whole chicken breasts, boned & skinned
3/4 tsp. salt
1/2 tsp. freshly ground pepper
4 tsp. cornstarch
4 tsp. olive oil
1 egg white, beaten
6 tbsp. butter
1/2 lb. mushrooms, minced
1 c. heavy cream
1/2 c. dry white wine
Salt & pepper

Place each breast between 2 sheets wax paper, pound until evenly 1/2 inch thick. Sprinkle chicken with salt and pepper, let stand 20 minutes. Then sprinkle with cornstarch and oil. Turn to mix and let stand another 20 minutes. Mix in egg white, let stand 30 minutes.

In large skillet, over medium heat, saute chicken in butter just until opaque throughout and golden on both sides, about 8 minutes total. Using slotted spoon, remove chicken to platter, keep warm. Add mushrooms to drippings in pan and saute until tender. Add cream and wine; stir until liquid is consistency of heavy cream. Season to taste. Spoon sauce over chicken.