Chicken Perigord Style - cooking recipe

Ingredients

1/2 to 3/4 c. margarine
8 boneless chicken breasts
1/2 lb. sliced mushrooms
1/3 c. flour
1/4 tsp. salt
1 can chicken broth (13 3/4 oz.)
2 Tbsp. milk or Half 'n Half

Preparation

In large skillet over medium heat, melt 6 Tbsp. margarine. Cook chicken breasts until brown, remove from pan and set aside. In drippings, add 2 Tbsp. margarine and cook mushrooms until golden - about 2 minutes.
With slotted spoon, remove mushrooms. Into drippings, add more margarine if needed.
Stir in flour and salt until well blended.
Gradually stir in broth and milk. Cook, stirring constantly, until thickened.
Add chicken and mushrooms in pan - reduce heat to low, cover and simmer 25 minutes.
Goes well with side dish of fettucine alfredo.