Butterfly each chicken breast.
Stuff with flavors of choice. (I used pesto and prawns)
Roll over on itself. Carefully lift each breast into hot pan.
Pan fry chicken breasts on Induction high for 5 minutes each side until golden.
Place in Steam Oven tray and process for 15 minutes.
Quickly fry mushrooms in the same pan as you browned the chicken until softened.
Add chicken stock and champagne. Reduce.
Can add 1 teaspoon of corn flour mixed with 2 tablespoons of water, if you like a thicker sauce.
Just before serving add salt and pepper and cream.
Garnish sliced chicken breast with fresh herbs to taste.
Slice and serve immediately with sauce.