2 tbsp. all purpose flour
1/2 tsp. salt; optional
1 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. white pepper
4 chicken breast halves, skinned and boned
1 tbsp. butter
1 tbsp. vegetable oil
3/4 c. champagne, or dry white wine
1/2 c. sliced fresh mushrooms
1/2 c. heavy cream
Tbsp. chopped parsley

Combine flour, salt, garlic powder, paprika, and pepper. Lightly coat chicken in flour mixture. Heat butter and oil in 10 inch skillet over medium heat. Add chicken and brown 4 minutes on each side. Add champagne and continue cooking over medium heat until chicken is done, about 10 minutes. Remove chicken to platter and keep warm. Add mushrooms and cream to skillet. Cook over low heat, stirring constantly, until thickened. Return chicken to sauce, spoon sauce over chicken until warmed through. Garnish with parsley if desired. Yields 4 servings.