Breast Of Chicken "Au Champignon" - cooking recipe

Ingredients

4 small chicken breasts, boned and skinless
1 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter
1/2 lb. sliced mushrooms
1 1/4 c. all-purpose cream
1/2 c. Rhine wine or any white wine
white rice, wild rice or pilaf

Preparation

Flatten breasts of chicken slightly. Roll in flour, salt and pepper.
Lightly brown in butter over low heat. Add mushrooms, cover and simmer over low heat for 10 minutes.
Add all-purpose cream and simmer 7 minutes. Transfer chicken to platter.
Add wine to liquid in skillet. Bring to a rapid boil.
Cook until reduced to a creamy consistency.
Pour sauce over chicken. Serve with rice or rice pilaf.