4 whole chicken breasts, boned
1/3 c. all purpose flour
1 tsp. salt
1/8 tsp. freshly ground white pepper
4 tbsp. butter
2 tbsp. olive oil
1 1/2 c. champagne
1 c. heavy cream
Sauteed mushrooms

Flatten chicken breasts with palm of hand. Combine flour, salt and pepper. Dust chicken breasts, both sides. Saute in butter and oil for 5 minutes. Turn chicken and add champagne. Cook for another 15 minutes until the chicken is done and the champagne is reduced by half. Remove the chicken to a heater platter to keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms. Pour sauce over chicken and serve. Makes 6 servings.