• 3 T. flour
• 1 t. salt
• 2 chicken breasts, skinned, boned and halved
• 4 chicken thighs, skinned and boned
• 1 T. butter
• 1 T. oil
• 2 T. curacao
• ¾ cup dry Champagne
• 1 cup chicken bouillon
• 1 cup sliced fresh mushrooms
• 1 T. butter, melted
• ½ cup whipping cream

Combine flour and salt.  Coat chicken pieces with flour mixture.  Heat 1 T. butter and oil in large skillet.  Add chicken and cook for 5 minutes on each side.  Place chicken in 9x9x2 baking pan and bake at 350 degrees uncovered.  Pour fat from skillet and add curacao, champagne and bouillon.  Bring just to a simmer.  Add chicken and simmer uncovered for 20 minutes or until tender.  Cook mushrooms in 1 T. butter and add to chicken along with cream.