Scott'S Chicken And Gravy

• 4 boneless chicken breasts
• 1 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• margarine
• 1 container fresh sliced mushrooms
• 1 pt. heavy cream
• chicken bouillon granules
• 3 Tbsp. flour
• 1 c. cool water

1. Flatten chicken breasts with meat mallet.
2. Combine flour, salt and pepper.
3. Dredge chicken in flour mixture and fry in margarine on medium heat in large skillet.
4. Cover skillet when frying on first side, uncover for second side.
5. Cook until golden brown, adding margarine as necessary.
6. Remove to platter; keep warm.
7. Add mushrooms to skillet, adding margarine as necessary.
8. Add cream to skillet.
9. Combine 3 tablespoons flour and cool water; mix with fork until smooth.
10. Add to cream and mushroom mixture, stirring constantly until thickened and bubbly.
11. Add bouillon to taste. Serve over rice or noodles and chicken.

chicken breasts, flour, salt, pepper, margarine, mushrooms, heavy cream, chicken bouillon granules, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980207 (may not work)