2 Tablespoons olive oil
1 clove garlic, sliced fine
2 chicken breasts, skinned and boned and pounded thin
2 Tablespoons all-purpose flour
1 pound mushrooms, stemmed and sliced
1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
2 garlic cloves, chopped
2 Tablespoons brandy
1/2 cup chicken stock
1/2 cup beef stock
1/2 cup whipping cream
Heat oil in skillet over medium-high heat. Brown garlic a bit. Season chicken with salt and pepper. Coat chicken with flour. Add chicken to skillet. Saute until chicken is done and golden brown outside. Transfer chicken to plate and tent with foil to keep warm.
Melt butter in same skillet over medium-high heat. Add mushrooms and rosemary; saute until mushrooms are tender, about 5 minutes. Add garlic and saute 2 minutes. Add brandy; cook until almost all liquid evaporates, about 1 minute. Add both stocks. Bring to boil, scraping up any brown bits. Add cream; boil until reduced to sauce consistency, about 10 minutes. Season with salt and pepper. Spoon sauce over chicken and serve.