Chicken Perigord-Style - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine
8 whole boneless skinless chicken breasts
1/2 lb mushroom, sliced
1/3 cup all-purpose flour
1/4 teaspoon salt
1 (13 3/4 ounce) can chicken broth
2 tablespoons half-and-half

Preparation

About 1 hour before serving:
Melt 6 tablespoons butter or margarine in 12
inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.
In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
This will take about 5 minutes.
With slotted spoon, remove mushrooms to small bowl.
Into drippings, over medium heat, stir flour and salt until blended.
Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
Place chicken and mushrooms in sauce.
Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.