Gold Coast Breast of Chicken

6 8oz boneless chicken breasts
Salt
Freshly ground black pepper
4 cups whipping cream
1 1/2 cups bread crumbs
6 Large mushroom caps
4 Ounces butter
2 Teaspoons chopped shallots
1/4 Cup brandy
1 Cup white wine
12 slices Swiss cheese
1 pound Bay shrimp

Skin and flatten 6 chicken breasts. Sprinkle with salt and pepper. Dip in whipping cream. Dredge in white bread crumbs. Cook breast with 6 large mushroom caps in a heavy skillet in hot butter for about 5 minutes on each side.

Add 2 teaspoons of chopped shallots. Saute for 1 minute. Pour brandy over chicken and ignite. Arrange chicken on oven-proof dish or baking sheet.

To the skillet add white wine and whipping cream and reduce temperature to half and let sauce reduce.

Cover each chicken piece with a slice of Swiss cheese, 2 tablespoons of bay shrimp and another slice of Swiss cheese.

Bake in oven for 5 minutes at 500F.

To serve, cover chicken with reduced cream sauce and garnish with mushroom caps.

6 servings.

SERVING SUGGESTION: Rice pilaf or pasta or new potatoes with parsley, and a green vegetable make a good combination.