Instructions: Mix 2 tablespoons cornstarch with 4 tablespoons whipping cream. Saute chicken in butter on all sides; add wine and cover for about 20 minutes or until chicken is done. Remove chicken breast to heated platter. Salt and pepper to taste. Bring pan drippings and 1/2 cup cream to a boil; slowly add cornstarch-cream mixture; all of mixture may not be required; cook until thickened; add sauted mushrooms. For serving, pour mushroom sauce over each chicken breast.

Serves 12.

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