2 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned and boned
2 tbsp. butter, melted
1 tbsp. olive oil
3/4 c. champagne or dry white wine
1/4 c. sliced fresh or canned mushrooms
1/2 c. whipping cream

Combine flour, salt, and pepper. Lightly dredge chicken in flour mixture. Heat butter and oil in a large skillet; add chicken and saute about 4 minutes on each side. Add champagne; cook over medium heat about 15 minutes or until chicken is done. Remove chicken and set aside. Add mushrooms and whipping cream to skillet; cook over low heat, stirring constantly just until thickened. Add chicken and cook until chicken is heated thoroughly. Garnish chicken with chopped fresh parsley. Yields 4 servings.