Instructions: Dust chicken breasts with flour, salt and pepper. Heat butter and oil in a large frying pan. (Bottom of pan should be easily covered; add more butter if necessary.) Saute chicken breasts. (Avoid browning chicken.) Remove chicken and place in a baking dish. Dilute the juices in the pan with champagne, wine and cream. Simmer until liquid is reduced to half. Pour liquid over chicken. Bake in a 350 degree oven for 45 minutes. Remove chicken and arrange on top of rice in a serving dish. Check appearance of sauce. If too thin, thicken with cornstarch slightly diluted with water.

Taste and adjust with salt and pepper. Pour sauce over chicken.

Serves 4.

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