Chicken Imperial - cooking recipe

Ingredients

4 whole large chicken breasts, halved
all-purpose flour
1/2 c. butter or margarine
1 lb. small mushrooms, quartered
1 Tbsp. minced onions
1 c. heavy or whipping cream
1/4 c. dry sherry
1 1/2 tsp. salt
1/8 tsp. pepper

Preparation

About 1 hour and 15 minutes ahead:
with sharp knife, remove skin from chicken breasts.
On waxed paper, coat chicken breasts with 1/4 cup flour.
In 12-inch skillet over medium heat in hot butter or margarine, cook chicken, a few pieces at a time, until lightly browned on all sides.
Set chicken aside.
In drippings in skillet over medium heat, cook mushrooms and onion 5 minutes, stirring frequently.
Stir in cream, sherry, salt and pepper and 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 to warm platter.
In cup, blend 1 tablespoon flour with 2 tablespoons water.
Gradually add to pan liquids, stirring consistency and cook until thick.
Serve sauce over chicken.