Carefully flatten out the chicken breasts and dust with the previously seasoned flour on both sides, sauté in the butter and oil for 5 minuets. Turn over and add the champagne, cook for a further 15 minuets on a low heat until the chicken is lightly cooked and the champagne is reduced by half.
Remove the chicken to a heated plate and keep warm. Next add the cream to the pan juices and cook until thickened, finally add the sautéed mushrooms.
To serve, pour the sauce over the chicken.
This dish is best served with creamed potatoes and a selection of lightly steamed baby vegetables.