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• 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.