Champagne chicken (breast of chicken au champagne)

Slice the mushrooms, keeping two large caps whole for garnish.

Pound the chicken breasts between wax paper until slightly flattened.

Mix the flour, salt and pepper and roll the chicken in it to coat lightly.

Lightly brown the chicken on each side in half a cup of butter; keep warm.

Add the mushrooms to the same pan, coat in the butter, cover and cook on medium heat 10 minutes; remove them and drain off the remaining fat.

Return the mushrooms, add a cup of heavy cream over medium heat and bring to a simmer.

Add a quarter cup of champagne and boil rapidly until reduced to a creamy consistency.

Plate the chicken, top with the sauce and the sauteed mushroom caps, and finish with chopped parsley.