Ground black pepper
2 T. olive oil
2 1/2 C. fresh sliced mushrooms
2 C. heavy cream
1 C. champagne
Lightly dust chicken breasts with flour and a little salt and pepper.
In a large skillet, lightly brown chicken breasts to a nice golden
brown in olive oil. Once browned on both sides, add mushrooms
and champagne. Cook over medium heat, champagne should boil
a little, for approximately 1/2 hour.
When chicken is tender, transfer chicken to a platter. Pour cream
into skillet. Simmer about 5 minutes, until slightly thickened.
Pour sauce over chicken breasts. Serve.
Makes 4 servings