1 1/2 tbsp. flour
1 tsp. salt (scant)
1 tsp. tarragon, finely crushed
1/2 tsp. white pepper
1/4 tsp. paprika
4 half chicken breasts, boned
3 tbsp. butter
1 tbsp. olive oil
1 bottle champagne (187 mil.) Need 1 c.
1 c. whipping cream
8-10 fresh mushrooms, chopped

Combine flour, salt, tarragon, pepper and paprika in a paper bag. Pull off and discard any excess fat from chicken. Shake chicken in seasoned flour.

Heat 2 tablespoons butter with 1 tablespoon olive oil in a large skillet. Add chicken, skin side down and brown lightly on both sides.

Pour champagne into pan, set lid ajar and simmer until chicken is done and champagne is reduced to half (1/2), about 15-20 minutes. At this point recipe may be held until serving time if you desire.

Heat remaining tablespoon of butter in a small skillet, add mushrooms and cook about one (1) minute.

Remove chicken to a warm platter and blot excess liquid. Sprinkle mushrooms on top. Keep warm in oven.

Add any remaining flour in sack to skillet, add whipping cream and simmer stirring constantly until slightly thickened. Pour over chicken and serve.

Good with rice - wild, white or mixed.

For a double recipe I use only 1 1/2 cups whipping cream. Serves 4.