Breast Of Chicken Perigourdine Recipe

• 8 whole boned chicken breast, skin removed
• 1/2 c. butter
• 8 lg. mushrooms
• 1/4 teaspoon salt
• 1/3 c. flour
• 1 (13 3/4 ounce.) can chicken broth
• 2 tbsp. light cream (Half and Half)
• UNCLE BEN'S® long grain and wild rice

1. Brown chicken over medium high heat in 6 Tbsp.
2. butter in large skillet.
3. Remove chicken and set aside.
4. Add in remaining butter to skillet and cook mushrooms till golden brown.
5. Remove mushrooms and set aside.
6. Stir salt and flour into butter remaining in skillet, stir in chicken broth and cream, continuing cooking and stirring till sauce is thickened and smooth.
7. Place chicken and mushrooms in sauce and simmer, covered, 15-20 min or possibly till chicken is tender.
8. Serve on rice, with sauce passed separately.
9. Serves 8.

chicken, butter, mushrooms, salt, flour, chicken broth, light cream, long grain

Taken from cookeatshare.com/recipes/breast-of-chicken-perigourdine-36111 (may not work)