• 4 chicken breasts
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 1/2 cups fresh sliced mushrooms
  • 2 cups heavy cream
  • 1 cup champagne 

Lightly dust chicken breasts with flour and a little salt and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Add mushrooms and champagne. Cook over medium heat for about 30 minutes.

Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.