Featuring SAINT-HILAIRE SPARKLING WINE

CHICKEN BREASTS SAINT-HILAIRE 4 chicken breasts 1/4 cup all-purpose flour for dusting 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 2 1/2 cups fresh sliced mushrooms 2 cups heavy cream 1 cup SAINT-HILAIRE BRUT Dust chicken breasts with flour, salt and pepper. In a large skillet, lightly brown chicken breasts in olive oil until golden brown. When browned on both sides, add mushrooms and SAINT-HILAIRE. Cook over medium heat (liquid should boil a little) for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts and serve immediately.

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