Chicken Imperial - cooking recipe

Ingredients

4 large whole chicken breasts, halved, skinned and boned
all-purpose flour
1/2 c. margarine
2 Tbsp. water
1 lb. small mushrooms, quartered
1 Tbsp. minced onion
1 c. heavy cream
1 1/2 tsp. salt
1/2 tsp. pepper

Preparation

On waxed paper, coat chicken breasts with 1/4 cup flour.
In 12-inch skillet over medium heat in hot margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.
Set aside.
In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.
Stir in cream, salt and pepper; stir to blend well.
Return chicken to skillet.
Reduce heat to low; cover skillet and simmer 20 minutes or until chicken is fork-tender.
Remove chicken.
In cup, blend 1 tablespoon flour with water.
Gradually add to pan liquid, stirring constantly. Stir until mixture thickens.
Spoon over chicken.