Chicken Perigord-Style

• 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

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.

butter, chicken breasts, mushroom, flour, salt, chicken broth

Taken from www.food.com/recipe/chicken-perigord-style-93883 (may not work)