1 c. champagne or sparkling wine
1/2 cup chicken broth
4 skinned and boned chicken breast halves
1 cup whipping cream
1-2 tsp. stone-ground mustard
1/4 tsp. ground red pepper
Combine champagne and broth in a large heavy skillet; bring to a boil. Add chicken; cover, reduce heat, and simmer 10 to 12 min. or until tender. Remove chicken from skillet; set aside. Stir whipping cream, mustard, and pepper into skillet. Cook over medium heat 8-10 min. or until thickened, stirring occasionally. Add chicken to skillet, and cook until thoroughly heated. Yield: 4 servings.