Instructions: Halve chicken breasts and pound thin. Coat in flour, salt, and pepper mixture. Brown in oil and butter. Drain and cool. Saute mushrooms and drain. Dice chicken. In a separate container. Stir together the heavy cream and champagne. Heat this mixture in a clean pan for 1-2 minutes. Add chicken and mushrooms. Simmer for 15 minutes. Bake puff pastry according to package directions. Serve chicken over puff pastry.

Serves 12.

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