4 chicken breasts
3/4 c. beef gravy
1 tbsp. brandy
1/4 lb. mushrooms, chopped (optional)
1 chopped shallot
1/2 c. white wine
1 tbsp. combined parsley, chervil and tarragon

Saute chicken in mixture of butter and olive oil until about 3/4 done. Add mushrooms if desired. Remove chicken from pan. Dilute pan juices with wine. Add chopped shallot, reduce. Add beef gravy. Return chicken to pan and cook at boiling point for a few minutes. Add brandy. Sprinkle herbs over chicken. Serve chicken on a bed of seasoned rice and pour sauce over all.