Chicken au Champagne

4 chicken breast halves
1/4 C flour/chopped pecan mixture
1 tsp salt
1/2 tsp pepper
1/2 C butter
1/2 lb sliced mushrooms
1 C light cream
1/2 C champagne

Flatten chicken breasts.
Mix flour, pecans, salt, and pepper; roll breasts in mixture.
Brown chicken in butter over medium heat.
Add mushrooms, cover, and cook on low heat for 10 minutes.
Drain off butter, add cream, and simmer for another 10 minutes.
Transfer chicken to serving platter.
Add champagne to liquid in skillet.
Bring to a rapid boil and stir until creamy. If sauce becomes too thick add a little milk.
Pour champagne liquid over chicken and serve.