Chicken Breasts In Champagne

• 4 whole chicken breasts, boned and skinned
• 1/3 c. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. ground white pepper
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 1 1/2 c. champagne
• 1 c. heavy cream
• sauteed mushrooms

1. Flatten chicken breasts with palm of hand.
2. Combine flour, salt and pepper and dust breasts on both sides.
3. Saute full side down in butter and oil for 5 minutes, shaking the pan to prevent sticking.
4. Turn the chicken and add champagne.
5. Cook for about 15 minutes until chicken is done and champagne is reduced by half. Remove to heated platter and keep warm.
6. Add the cream to the pan juices and cook until thickened.
7. Add sauteed mushrooms and pour sauce over the chicken.
8. Serves 6.

chicken breasts, allpurpose, salt, ground white pepper, butter, olive oil, champagne, heavy cream, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018962 (may not work)