Chicken Perigod Style - cooking recipe

Ingredients

8 chicken cutlets
1/2 lb. sliced mushrooms
1/3 c. flour
1/4 tsp. salt
2 Tbsp. half and half milk
1 (13 3/4 oz.) can chicken broth

Preparation

Brown cutlets on all sides in 6 tablespoons margarine, until brown.
Take out of pan, add 2 tablespoons margarine, add mushrooms.
Brown about 5 minutes.
Take out of pan.
Into pan over medium heat, stir in flour and salt until blended.
Gradually stir in chicken broth and half and half milk.
Stir constantly until thick.
Put chicken broth in pan with mushrooms and simmer for 25 minutes, until cooked.
Serve over rice or noodles.