Chicken Imperial

• 4 whole large chicken breasts, halved
• all-purpose flour
• 1/2 c. butter or margarine
• 1 lb. small mushrooms, quartered
• 1 Tbsp. minced onions
• 1 c. heavy or whipping cream
• 1/4 c. dry sherry
• 1 1/2 tsp. salt
• 1/8 tsp. pepper

1. About 1 hour and 15 minutes ahead:
2. with sharp knife, remove skin from chicken breasts.
3. On waxed paper, coat chicken breasts with 1/4 cup flour.
4. In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.
5. Set chicken aside.
6. In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.
7. Stir in cream, sherry, salt and pepper and stir to blend well.
8. Return chicken to skillet.
9. Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.
10. Remove chicken to warm platter.
11. In cup, blend 1 tablespoon flour with 2 tablespoons water.
12. Gradually add to pan liquids, stirring consistency and cook until thick.
13. Serve sauce over chicken.

chicken breasts, flour, butter, mushrooms, onions, heavy, sherry, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010791 (may not work)