4 boneless chicken breasts
1/4 c. cognac
1/2 lb. mushrooms, sliced
1 tbsp. butter
3 tbsp. butter
2 c. champagne
1/4 c. flour
Salt and pepper
1 c. light cream

Sprinkle chicken with salt and pepper, brown slowly in 3 tablespoons butter. Add cognac, cover and simmer 15 minutes or until chicken is tender. Remove chicken. Melt 1 tablespoon in same skillet; saute mushrooms until tender. Stir in flour. Slowly add cream and champagne; cook and stir until bubbling, about 5 minutes. Add chicken and heat through.