A dish not easy to come by, but an elegant meal for a special evening.
Slice the mushrooms and chop the shallots. Set aside. Preheat your galley oven to 350º.
In a large skillet, heat the butter and EVOO. Sauté the pheasant breasts on medium for 2-3 minutes per side. Pour on the lemon juice and sprinkle the pepper half way through the searing. Once browned, remove the breasts from the pan, retaining the oil. Place the breasts on a baking sheet and pop them into your pre-heated oven. Roast for 20 minutes. Meanwhile...
In that same pan, sauté the shallots and mushrooms in the remaining oil for 10 minutes on a low to medium flame. You will want the mushrooms to be completely cooked through, releasing all of their juices and looking browned.
Add the chicken broth, brandy and white wine. Warm through to a simmer. Add the cream and reduce heat. Warm this sauce but don't let come to a boil.
Place the roasted pheasant breasts on a platter and spoon the mushroom sauce all around. Serve this elegant dish under a glass dome to your most persnickety guests. Or under your isinglass dodger...to your favorite sailor buddies.