Chicken Perigord-style

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 8 whole boneless skinless chicken breasts
• 1/2 lb mushroom, sliced
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 (13 3/4 ounce) can chicken broth
• 2 tablespoons half-and-half

Recipe

• 1 about 1 hour before serving:.
• 2 melt 6 tablespoons butter or margarine in 12
• 3 inch skillet or dutch oven over medium-high heat. add chicken, a few pieces at a time, and cook until browned on all sides. remove from pan.
• 4 in hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
• 5 this will take about 5 minutes.
• 6 with slotted spoon, remove mushrooms to small bowl.
• 7 into drippings, over medium heat, stir flour and salt until blended.
• 8 gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
• 9 place chicken and mushrooms in sauce.
• 10 reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.