3/4 lb. boned chicken breasts
4 chicken wings
Salt and pepper
2 tbsp. butter
2 tbsp. olive oil
2 sage leaves
3 cloves garlic
1/2 c. each dry white table wine and heavy cream
1/4 tsp. basil leaves
1 c. sliced mushrooms

Pound chicken breasts between wax paper or plastic wrap until very thin. Season with salt, pepper and flour.

Heat butter and oil in a skillet, browning quickly on both sides. Add the wings, sage leaves and garlic cloves. Simmer 15 minutes or until done. Arrange chicken on serving dishes and keep hot.

Reduce liquid (by boiling) until half the volume remains. Lower heat to barely a simmer; stir in the cream and basil and bring to boil again, for just 1 minute. Add the mushrooms and cook over low heat for 5 minutes, stirring.

Spoon sauce over chicken.

Serves 2.