Chicken In French Cream Sauce - cooking recipe

Ingredients

3 whole chicken breasts, split in half, skinned and boned
1/4 c. butter
1 large clove garlic, finely chopped
2 Tbsp. finely chopped shallots or onions
1/4 lb. fresh mushrooms, sliced
2 Tbsp. flour
1/2 c. chicken broth
1 bay leaf
1/4 tsp. thyme
1/8 tsp. marjoram
2 Tbsp. chopped parsley
1/2 c. heavy cream or sour cream

Preparation

Season chicken breasts with salt and pepper; melt butter in heavy skillet and brown chicken pieces on all sides quickly. Remove to warm platter.
Add garlic, shallots and mushrooms to butter in skillet and cook for 3 minutes.
Sprinkle with flour and cook 2 minutes, stirring constantly.
Blend in chicken broth slowly.
Add herbs and bring to a boil, stirring to scrape all of the cooked-on particles into the sauce.
Simmer 5 minutes.
Return chicken to pan and cook until tender (approximately 8 minutes). Place chicken on warm dish.
Add cream to liquid in pan and simmer 3 minutes; do not boil.
Season to taste and pour sauce over chicken.
Serve with rice or noodles.
Serves 6.