Chicken Breasts and Wine with Mushroom-Garlic Sauce - serves 4

3 tbsp oil
2 tbsp butter
6 oz small mushrooms, halved and thinly sliced
Salt, freshly ground pepper
1 lrg Shallot, minced
3/4 cup dry white wine
3/4 cup chicken stock or broth
3 cloves (medium) garlic, minced
1 cup whipping cream
4 boneless and skinless chicken breast halves

Heat 1 tbsp oil and 1 tbsp butter in large skillet over medium heat. Add mushrooms and season to taste with salt and pepper. Saute about 7 minutes or until lightly browned. Transfer to bowl.
Add shallot and wine to skillet and bring to boil. Add stock and boil 2 minutes. Add garlic and cream and bring to boil. Return mushrooms to pan and simmer over medium heat, stirring, until sauce is thick enough to coat spoon, about 5 minutes.
Sprinkle chicken with salt and pepper to taste on both sides. Heat remaining 2 tbsp oil and 1 tbsp butter in large heavy skillet over medium-high heat. Add chicken and saute, pressing on chicken occasionally with slotted spatula, 4 or 5 minutes per side or until meat feels springy and is no longer pink inside. Serve with sauce.