Elsie'S Chicken Imperial

• 4 whole chicken breasts, halved and skinned
• 1/4 c. flour
• 1/2 c. butter
• 1 lb. mushrooms, quartered
• 1 Tbsp. minced onion
• 1 c. heavy or whipping cream
• 1/4 c. wine
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. water

1. On waxed paper, coat chicken breasts with 1/4 cup flour.
2. In 12-inch skillet, over medium heat in hot butter, cook chicken until lightly browned on all sides.
3. Set chicken aside.
4. In drippings over medium heat, cook mushrooms and onion for 5 minutes, stirring frequently.
5. Stir in cream, wine, salt and pepper and blend well. Return chicken to skillet.
6. Reduce heat to low.
7. Cover and simmer 20 minutes or until chicken is fork-tender.
8. Remove chicken to warm platter.
9. Serve over noodles or rice.

chicken breasts, flour, butter, mushrooms, onion, heavy, wine, salt, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336627 (may not work)