Chris' Chicken - cooking recipe

Ingredients

boneless, skinless chicken breasts
fresh, sliced mushrooms
heavy cream (light or whipping cream may be substituted, but heavy cream is best)
margarine (to saute)

Preparation

Melt the margarine over medium heat and saute mushrooms until tender.
Remove with slotted spoon and reserve for later.
Pound chicken breasts between waxed paper until even and thin.
Saute in remaining margarine (add more if necessary) until cooked through. It is not important for the chicken to brown.
When chicken is done, remove from pan and pour off any remaining juices (do not scrape the pan).
Pour in enough cream to cover bottom of pan (at least 1/4 cup) and bring to a light boil.
Cut the cooked chicken into bite size pieces and add to pan with mushrooms.
Warm all, covering with the \"gravy.\"
This recipe is quick and easy and everyone will think you are a gourmet cook!